Roasted Aubergine and Red Lentil Dhal (Vegan)
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Easy Peasy Foodie · by Eb Gargano★ 5.0 (8)

Roasted Aubergine and Red Lentil Dhal (Vegan)

NUTRITION · PER SERVING40M COOK
CAL 28%·PRO 41%
CARBS 106G76% OF CAL
14G FIBER11G SUGAR82G OTHER
FAT 8G13% OF CAL
1G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted eggplant and red lentils cooked in an aromatic Indian spice blend with ginger and garlic. Served with rice, this is a quick, budget-friendly, plant-based meal.

mainindiancurrybeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 tablespoon olive oil
  • 1 medium aubergine (diced)
  • 1 teaspoon cumin seeds
  • 1 teaspoon salt
  • 1 onion (diced)
  • 1 teaspoon dried chilli flakes ((or to taste, or 1 fresh red chilli, diced))
  • 3 garlic cloves (grated or crushed)
  • 3 cm fresh ginger (grated)
  • 2 teaspoons turmeric
  • 2 teaspoons garam masala
  • 200 g dried red lentils
  • 400 g tin chopped tomatoes
  • 800 ml water ((i.e. 2 empty tomato tins of water))
  • Black pepper to taste
  • 2 tablespoons fresh coriander (optional)
  • Brown rice (or white rice, chapattis, naan breads or pilau rice)
  • Extra fresh coriander (cilantro) (optional)
  • All your favourite pickles and chutneys (optional)
PREP
10M
SODIUM
724MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.