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


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

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