Lentils With Eggplant And Garam Masala Recipes

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INDIAN SHRIMP AND LENTILS



Indian Shrimp and Lentils image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons unsalted butter
1 large shallot, chopped
3 cloves garlic, minced
1 tablespoon plus 1 teaspoon finely chopped peeled fresh ginger
2 plum tomatoes, cored and chopped
1 1/2 teaspoons garam masala
Kosher salt and freshly ground pepper
1 cup dried red lentils
1 1/4 pounds peeled and deveined shrimp (about 24)
3 cups baby spinach
2 tablespoons canned unsweetened coconut cream
1/2 cup lightly packed fresh cilantro, chopped

Steps:

  • Heat 1 tablespoon butter in a large wide pot or Dutch oven over medium-high heat. Add the shallot, garlic and 1 tablespoon ginger. Cook, stirring occasionally, until the shallot softens, about 2 minutes. Add the tomatoes, 1/2 teaspoon garam masala, a big pinch of salt and a few grinds of pepper. Cook, stirring, until the tomatoes are soft, about 2 minutes.
  • Stir the lentils into the tomato mixture until coated, then add 3 cups water. Bring to a simmer and cook, stirring occasionally, until the lentils are tender and thick, 12 to 15 minutes.
  • Meanwhile, toss the shrimp with the remaining 1 teaspoon ginger, 1 teaspoon garam masala and a pinch each of salt and pepper. Let stand 10 minutes. Heat the remaining 2 tablespoons butter in a medium skillet over medium heat. Add the shrimp and cook, stirring, until just cooked through, 3 to 5 minutes.
  • Stir the spinach and coconut cream into the lentils until the spinach wilts; season with salt and pepper. Divide among bowls. Top with the shrimp and any juices; sprinkle with the cilantro.

LENTILS WITH EGGPLANT AND GARAM MASALA



Lentils With Eggplant and Garam Masala image

From Cooking Light. Serving size: 1 1/4 c. lentil mixture and 3/4 c. rice. Per serving: 447 calories, 3.3 g fat, 17 g protein, 90.6 g carb, 12.4 g fiber, 0 mg cholesterol.

Provided by ratherbeswimmin

Categories     Lentil

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 14

2 teaspoons olive oil
1 cup chopped onion
1 1/2 teaspoons garam masala
1 cup chopped tomato
1 teaspoon ground turmeric
1 teaspoon grated peeled fresh ginger
2 garlic cloves, minced
1 (1 lb) eggplant, peeled and chopped
4 cups water
1 cup dried lentils
1 1/2 teaspoons salt
2 bay leaves
2 cups chopped zucchini
4 1/2 cups hot cooked basmati rice

Steps:

  • Heat oil in a large pot over medium-high heat.
  • Add onion and garam masala; stir/saute 3 minutes or until onion is tender.
  • Stir in tomato, turmeric, ginger, garlic, and eggplant; stir/saute 7 minutes or until eggplant is tender.
  • Add water, lentils, salt, and bay leaves; bring to a boil.
  • Cover, lower heat, and simmer 15 minutes.
  • Stir in zucchini; bring to a boil.
  • Lower heat, and simmer 10 minutes or until zucchini is tender.
  • Discard bay leaves.
  • Serve over rice.

Nutrition Facts : Calories 324.8, Fat 2.5, SaturatedFat 0.4, Sodium 596, Carbohydrate 62.8, Fiber 14.1, Sugar 5.2, Protein 13.3

RED LENTIL SOUP WITH GARAM MASALA



Red Lentil Soup with Garam Masala image

Categories     Soup/Stew     Blender     Onion     Low Fat     Lunch     Spice     Lentil     Winter     Healthy     Simmer     Gourmet

Yield Makes about 12 cups, serving 6 as a main course

Number Of Ingredients 15

2 1/2 cups dried red lentils (about 1 pound), picked over
2 medium onions, chopped fine
2 tablespoons vegetable oil
1 1/2 teaspoons salt
2 teaspoons chili powder
1 1/2 teaspoons ground coriander
1 teaspoon tumeric
1 teaspoon freshly ground black pepper
3/4 teaspoon ground cumin
3/4 teaspoon ground cinnamon
1/2 teaspoon cayenne
1/4 teaspoon ground cardamom
1/8 teaspoon ground cloves
6 cups water
2 cups chicken broth

Steps:

  • In a bowl soak lentils in water to cover by 2 inches 1 hour and drain in a fine sieve.
  • In a 4-quart heavy saucepan cook onions in oil over moderate heat, stirring occasionally, until golden. Stir in salt and spices and cook over moderately low heat, stirring occasionally, 5 minutes. Stir in lentils, water, and broth and simmer until lentils fall apart, about 25 minutes. (Old lentils may take longer to cook.) Let soup cool slightly.
  • Transfer soup to a blender in batches and purée (use caution when blending hot liquids), transferring to a bowl. In pan heat soup over moderate heat, stirring, until hot and season with salt of necessary.

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