Lentil Masala with Eggplant and Olives


Log in: Kristin Meier

We received gourmet olives as a gift and, after enjoying our share, I decided to use extra the little gems to add flavor to a nutritious combination of veggies and lentils. The eggplant, potatoes, and lentils make this a hearty dish with delicious crunch and flavor from vegetables and robust spices. Enjoy!

2 cups dry 16 bean mix, cooked until tender (I used the pressure cooker)
1 large sweet potato, cubed and cooked (I put it in the pressure cooker with the beans)
1 swish extra virgin olive oil
4-5 cloves garlic, minced
1 onion, diced
3 stalks rainbow chard, diced
2 stalks celery, diced
3 carrots, diced
1 eggplant, cubed
1 organic green bell pepper, diced
1 organic red bell pepper, diced
2 (14.5 oz.) cans Muir Glen organic fire roasted tomatoes, no salt added
1 cup olives, diced
1 T chili powder
½ T garam masala
½ t turmeric
1 t coriander
1 t pepper
1 t garlic powder
Water as needed
¼ t parsley as garnish

Cook beans and potato until tender. Meanwhile, sauté garlic in a cast iron skillet with olive oil. Add in chard, celery, carrots, eggplant, and peppers, sauté until tender. Add cans of tomatoes with juice, add spices, olives, and stir until mixed. Add sauté to cooked beans and potato pot. Stir well and add water to achieve desired consistency. Heat well and simmer until ready to serve, stirring frequently. Garnish with dried parsley. Enjoy!

Inspiration: Vegalicious.org Fava Bean Eggplant and Olive Stew

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