Potato and Eggplant in Lentil Sauce

By michaelmeiner

Ingredients

• 1/2 cup yellow lentils
• 1/2 teaspoon turmeric -- divided
• 3 teaspoons oil -- divided
• 1/2 teaspoon cumin seeds
• 1/2 cup chopped onions
• 1/2 cup chopped tomatoes
• 1 large unpeeled potato -- cubed
• 1 eggplant -- cubed
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt

Details

Servings 1

Preparation

Step 1

Boil 3 cups water in a large saucepan. Reduce heat to medium and add the lentils with 1/4 teaspoon turmeric and 1 teaspoon oil. Cook, uncovered, for 20 to 30 minutes until the lentils become soft. Set aside.

Place 2 teaspoons oil in a saucepan. Stir in the cumin seeds, and cook until the seeds become brown. Add onion, tomato, potato, and eggplant. Stir well with the seasoning for one minute. Add remaining 1/4 teaspoon turmeric, cayenne and salt.

Add cooked lentils with 3 cups warm water to the vegetable mixture and stir well. When the mixture begins to bubble, reduce heat to medium. Cook, covered, until the potato is tender.