Here is another great recipe to warm you up on that on a cold weekend. Make enough to freeze and you can have it when needed.
- 10 mL (2 tsp) canola oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 15 mL (1 tbsp) fresh ginger, minced
- 1 small eggplant, chopped
- 15 mL (1 tbsp) curry powder
- 2 mL (½ tsp) cumin seeds
- 375 mL (1 ½ cups) low sodium vegetable broth
- 540 mL (19 oz) no salt added lentils, drained and rinsed
- 1 tomato, diced
- 125 mL (½ cup) fresh cilantro leaves, chopped
- 60 mL (¼ cup) each chopped fresh basil and parsley or mint
- In a saucepan, heat oil over medium heat and cook onion, garlic and ginger for 3 minutes or until softened.
- Stir in eggplant, curry powder and cumin, sauté for 1 minute.
- Add broth, lentils and tomato; bring to a simmer.
- Cook, stirring occasionally about 15 minutes or until eggplant is very tender. Stir in cilantro to serve.
- Look for firm Asian eggplant for best flavour and texture.
- Like it spicy? Use a medium or hot curry paste or powder.
- Want leftovers for lunches? Double the recipe and refrigerate for up to 2-3 days or freeze for up to 2 weeks.
For more recipes that follow Canada’s Food Guide, check out Health Canada’s recommendations: Canada’s Food Guide Recipes.