Name: Eggplant Lentil Stew with Mint
Prep time: 15 min
Cook time: 15 min
Ingredients: 2 Tbsp Olive Oil; 1 Medium Eggplant; 1 14.5oz can Diced Tomatoes in Juice; 1 cup Water; 1 35 oz pkg Yumbini Curried Turmeric Lentils and Rice (dry); 2 Tbsp Fresh Mint, chopped (or 2 tsp dry mint)

Eggplant Lentil Stew with Mint

Post author:Jan Matsuno
Post published:December 19, 2022
Post category:Recipe
Post comments:0 Comments

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You can use Yumbini to make delicious, quick exotic dishes.

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Eggplant Lentil Stew with Mint

This warm, comforting stew comes together in just 15 minutes! But it tastes better the longer it sits. So feel free to make ahead and don't be afraid of left overs!

Prep Time15

Cook Time15

Course: Main Course

Keyword: Curried Turmeric, Vegan, Vegetarian

Servings: 2

Ingredients

2 Tbsp Olive Oil
1 Medium Eggplant
1 14.5oz can Diced Tomatoes in Juice
1 cup Water
1 35 oz pkg Yumbini Curried Turmeric Lentils and Rice dry
2 Tbsp Fresh Mint, chopped or 2 tsp dry mint

Instructions

Rinse Eggplant and chop into 3/4 inch cubes (no need to peel)
1 Medium Eggplant
Heat the olive oil over medium-high heat, then add eggplant. Cover and sautee until lightly browned and beginning to soften, stiring often, 3-5 minutes.
2 Tbsp Olive Oil
While eggplant is cooking, chop the mint coarsely.
2 Tbsp Fresh Mint, chopped
Add canned tomatoes.
1 14.5oz can Diced Tomatoes in Juice
Add water.
1 cup Water
Add Yumbini Curried Turmeric Lentils and Rice.
1 35 oz pkg Yumbini Curried Turmeric Lentils and Rice
Add mint.
2 Tbsp Fresh Mint, chopped
Mix everything together, turn down heat, cover and simmer for 10 minutes, stirring every few minutes. Fantastic served with french bread and a green salad.

Jan Matsuno

Jan Matsuno is a Certified Food Scientist with over 40 years' food product development experience. She formerly held senior R&D positions at Del Monte Foods, Safeway, CCD Innovation and Mindful Food Consulting. After developing thousands of new products for the US and 20 other countries, she launched Yumbini Foods, quick beans and rice, in 2022. She is a proud alumna of Oregon State University.

Eggplant Lentil Stew with Mint