Curried Lentils with Eggplant and Mushrooms
1 cup lentils
Simmer lentils in broth or water until barely tender (approx. 30 minutes). Remove from heat and let sit in liquid until needed.
4 cups broth or water
1 tablespoon olive oil
1 clove garlic, minced
1 tablespoon grated fresh ginger
1 yellow onion, diced
1/2 red bell pepper, diced
2 cups diced eggplant
2 cups quartered mushrooms
1 teaspoon curry powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
1 teaspoon lemon zest
salt and pepper to taste
Heat the oil in a skillet over medium heat. Add garlic, ginger, onion and red pepper and sauté until tender, about 6-8 minutes. Add eggplant, mushrooms, curry, cinnamon, turmeric and lemon zest. Cook about 5 minutes, until mushrooms release some moisture.
Drain lentils, reserving about 1 cup of the cooking liquid and add them to the skillet. Add enough of the cooking liquid to moisten well. Cover skillet and cook over low heat until eggplant is very tender, about 30 minutes. Season with salt and pepper and serve.
Note: spices may be increased to taste. This can also be used to stuff hollowed out squash and zucchini and baked until squash is tender and served with a tomato sauce.
Good for the whole family. didn't have lemon zest or tumeric, still tasty. served w/couscous.
pk, Location not stated.
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