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Lentils with Eggplant and Garam Masala

Lentils with Eggplant and Garam Masala

Lentils with Eggplant and Garam Masala is :

gluten free , dairy free , lacto ovo vegetarian , vegan

Prep Time: minutes
Cook time: minutes
Total time: 45 minutes
Yield: 6 Servings
Tags: Vegan
Health Score: 49 %



bay leaves
4 - 1/2 cups

cooked basmati rice
1 cup

dried lentils
1 pound

1 teaspoon

fresh ginger
1 - 1/2 teaspoons

garam masala

garlic cloves
1 teaspoon

ground turmeric
2 teaspoons

olive oil
1 cup

1 - 1/2 teaspoons

1 cup

4 cups

2 cups



  1. Heat olive oil in a Dutch oven over medium-high heat.

  2. Add onion and Garam Masala; saut 3 minutes or until onion is tender. Stir in tomato, turmeric, ginger, garlic, and eggplant; saut 7 minutes or until eggplant is tender.

  3. Add lentils, water, salt, and bay leaves to pan; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in zucchini; bring to a boil. Reduce heat, and simmer 10 minutes or until zucchini is tender. Discard bay leaves.

  4. Serve over rice.

  5. Totals include Garam Masala.

Wine Pairing :

  • sparkling rose
  • gruener veltliner
  • riesling

Sparkling rosé, Gruener Veltliner, and Riesling are great choices for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes.