Red Lentils with Smoky Eggplant
Servings
2Serving size
about 2 1/2 cupsThis recipe can be multiplied and makes great leftovers.
Ingredients
| 4 tsp. Olive oil (divided) |
| 2 clove Garlic, raw (thinly sliced) |
| 1 eggplant, unpeeled (approx 1-1/4 pounds) Eggplant, raw (cut into 3/4 inch cubes) |
| 1 large White onions (thinly sliced) (divided) |
| 1 5 slices (1 inch dia) Ginger root, raw (peeled and finely minced) |
| 8 ounce Grape or cherry tomatoes |
| 1/4 tsp. Salt (divided) |
| 1 pepper Peppers, serrano, raw (or jalapeno pepper for less heat) (finely minced) |
| 1/4 tsp. Ground turmeric |
| 1 tsp. Smoked paprika |
| 1/2 tsp. Garam masala |
| 1/4 tsp., whole Ground cumin |
| 1/2 cup, dried Red Lentils |
| 3 cup Water (divided) |
Instructions
When the oven is hot, add 1 teaspoons of the olive oil to the pan and then the garlic, eggplant, 1/2 of the sliced onion, ginger, tomatoes, 1/8 teaspoon salt, chili, turmeric, and smoked paprika to the pan.
Toss well and place the pan in the oven for 25 to 30 minutes. Toss the pan about every 7 minutes.
While the eggplant is roasting, place 3 teaspoons of olive oil in a sauce pan over medium high heat.
Add the remaining 1/2 of the sliced onion and toss well for about two minutes.
Add the garam masala, cumin, 1/8 teaspoon salt, and red lentils.
Toss for one minute and add 2 1/4 cups water.
Reduce the heat to medium and simmer for 20 minutes while the eggplant is roasting.
Adjust the heat to keep the lentils on a simmer. It should take about 15 to 20 minutes until they are softened and the liquid is mostly evaporated.
Add 3/4 cup water to the eggplant, toss well, and cook for another 5 minutes.
Serve the roasted vegetables on top of the lentils.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This recipe is a bit of a mash-up. At first it seems a bit disjointed and made up and is based on a recipe found in a delivered meal kit. It does, however, have a lot going for it.
The original recipe was actually pretty terrible, but the foundations were good – lentils, eggplant, veggies, Indian spices, and what should have been a smoky, umami flavor like this recipe. Note that you can use a jalapeno pepper instead of a serrano if you want to turn down the heat — or leave out the pepper altogether.