Curry lentils with eggplant, tomato and spinach

Curry lentils with eggplant, tomato and spinach

1 cup of green lentils
1 small onion, diced small
2 cloves garlic, minced
1/2 eggplant, diced small
1 cup of your favorite tomato sauce
1 tbsp curry powder
1 tsp cumin seed
1 tsp turmeric
1/4 cup coconut oil

In a saucepan heat the oil, add the cumin cook for a minute. Add onion, sauté for 5 minutes till the onions are translucent. Add eggplant and garlic cook for another 5 minutes then curry powder and turmeric cook for a minute before adding tomato. Add the lentils with 3 cups of water. Let simmer till the lentils are cooked and the water absorbed and you have a stew like consistency. Add the spinach, season with salt.

*The shiitakes were sliced thinly and sautéed in olive oil and minced garlic till crispy.

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