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Curry Spice Lentils Sandwich with Eggplant

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Dive into the delightful flavors of our Curry Spice Lentils Sandwich with Eggplant! This warm sandwich is generously filled with spiced lentils, tender eggplant, and earthy mushrooms, all wrapped in a fragrant curry sauce. It's perfect for a comforting lunch or a light dinner and pairs beautifully with a fresh side salad sprinkled with sesame seeds. Feel free to experiment with different vegetables or adjust the spices to suit your taste!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4
Course: Healthy Vegetarian Food
Cuisine: Healthy Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 200 g lentils
  • 1 medium (about 250 g) eggplant
  • 150 g mushrooms
  • 1 small onion
  • 2 cloves garlic
  • 1 tbsp curry powder
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 4 slices whole-grain bread
  • 50 ml vegetable broth
  • 2 tbsp olive oil
  • to taste salt and pepper
  • 20 g sesame seeds
  • chopped (for garnish) Fresh cilantro optional
  • Sliced avocado optional

Equipment

  • Griddle or frying pan
  • Chef's knife
  • Large mixing bowl
  • Wooden spoon
  • Griddle or toaster for warming pita

Method
 

  1. Heat 1 tablespoon of olive oil in a frying pan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  2. Stir in the minced garlic, diced eggplant, and sliced mushrooms. Cook for another 5–7 minutes until softened.
  3. Add the rinsed lentils, curry powder, cumin, turmeric, vegetable broth, salt, and pepper to the pan. Stir to combine, then cover and simmer for 20 minutes, or until lentils are tender.
  4. As the filling cooks, toast the slices of bread until golden brown.
  5. Once the lentil mixture is ready, remove from heat and let it rest for 5 minutes.
  6. To assemble the sandwich, generously spoon the lentil mixture onto two slices of bread, topping with another slice each to close the sandwiches.
  7. Optionally, fill with sliced avocado and sprinkle with sesame seeds before serving. Cut in half and serve with a side salad. Enjoy!

Nutrition

Calories: 350kcalCarbohydrates: 50gProtein: 12gFat: 12gSodium: 300mgPotassium: 600mgFiber: 15gSugar: 5gVitamin A: 120IUVitamin C: 4mgCalcium: 70mgIron: 3mg

Notes

Feel free to swap out the eggplant for zucchini or bell peppers if you prefer!
This sandwich is also delicious with added spices like chili powder if you like a little heat.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat on a skillet until warm, or pop in a toaster oven for a delightful crunch!
Enjoy customizing this recipe to make it your own!

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