Ingredients
Equipment
Method
- Start by rinsing the lentils under cold water and set them aside.
- In a large pot, bring the vegetable broth to a boil. Add the lentils and simmer for 20-25 minutes, or until tender but not mushy. Drain and set aside.
- While the lentils are cooking, heat olive oil in a skillet over medium heat. Add the chopped onion and sauté for about 5 minutes, until translucent.
- Add the minced garlic and diced eggplant to the skillet. Cook for another 5-7 minutes until the eggplant is soft and slightly browned.
- Stir in the curry powder, cherry tomatoes, salt, and pepper. Cook for an additional 3-4 minutes, allowing the flavors to meld.
- Meanwhile, cook the whole wheat noodles in a separate pot according to package directions. Drain and rinse lightly.
- In a large mixing bowl, combine the cooked lentils, sautéed eggplant mixture, and noodles. Toss to combine well.
- Serve hot, garnished with fresh mint leaves and a spoonful of yogurt on top. Optionally, add red chili flakes and lemon wedges if desired.
Nutrition
Notes
For a flavor twist, consider adding a tablespoon of peanut butter to the sauce for creaminess and an extra protein boost!
Any type of legumes can be substituted for lentils, such as chickpeas or black beans, depending on your preference.
This dish can be stored in the refrigerator in an airtight container for up to 3 days. Reheat gently in a skillet or microwave before serving. Enjoy your culinary creation!
Any type of legumes can be substituted for lentils, such as chickpeas or black beans, depending on your preference.
This dish can be stored in the refrigerator in an airtight container for up to 3 days. Reheat gently in a skillet or microwave before serving. Enjoy your culinary creation!