Indian Lentil Dal with Eggplant and Zucchini

Ingredients

• 75 g dried green lentils, rinsed
• 150 g eggplant, cut into 2 cm cubes
• 120 g zucchini, cut into 2 cm cubes
• 1 tbsp olive oil
• 1 clove garlic, minced
• ¼ tsp ground turmeric
• ½ tsp ground cumin
• ½ tsp ground coriander
• 400 ml water
• 8 g fresh cilantro, chopped
• ¼ tsp salt

Method

1. Simmer lentils in water until tender but still holding shape.30 min timer
   
2. Warm olive oil; soften garlic and spices until fragrant.1 min timer
   
3. Stir in eggplant and zucchini; cook until lightly browned.7 min timer
   
4. Add lentils and cooking liquid; simmer until vegetables are tender.10 min timer
   
5. Fold in cilantro and salt, then spoon into a warm bowl.