Lentil Bhurtha (Vegan, Indian, Delicious!)

I love, love, love curry! And really just Indian-inspired food in general, but I was starting to get bored of the same old spice mix and veggies I was using. So with the slightly adventurous purchase of an eggplant I was led to this recipe. It's a warming, savory dish that has a bit of that delightful flavoring of the eggplant. Plus this lentils give it a good deal of protein and fiber so this is great go to for a meatless monday. This is excellent with a baked sweet potato, some Greek yogurt (if not vegan) and fresh cilantro.

Ingredients:

• 1 cup dry lentils, soaked overnight and cooked
• 1 eggplant
• 2 tbsp coconut oil
• 1 large sweet onion, chopped
• 2 cloves minced garlic
• 1 tomato, chopped
• 1 cup tomato puree(or sauce)
• 1 tsp cumin
• 1/2 tsp ginger
• 1/2 tsp turmeric
• 1/2 tsp coriander
• 1/4 tsp cayenne
• 1/4 tsp black pepper
• 1/2 tsp salt
• 1 bay leaf
• 1 cup frozen spinach
• 1 cup chopped bell pepper

Directions

1. Prepare all ingredients (make sure you have lentils cooked) Preheat the oven's broiler. Rub oil on the outside of the egg plant, or coat with cooking spray. Place under the broiler, and cook until the flesh is soft and the skin is blistering off, about 30 minutes. Turn as needed for even cooking. Cut the eggplant in half lengthwise, and scoop the flesh out of the skin. Discard the skin; chop up the flesh, and set aside.
2. Heat the oil in a large skillet or wok over medium-high heat. Add the onion, and garlic; cook and stir until tender. I don't let the onions get very brown. Stir in the tomato, tomato sauce and season with turmeric, ground cumin, ginger, bay leaf, ground coriander, cayenne pepper, salt and black pepper. Cook and stir for a few minutes.
3. Place the eggplant pieces in the skillet, and cook for 10 to 15 minutes so some of the moisture evaporates. Taste, and adjust seasonings if desired. Add in the spinach and bell pepper, cook til tender. Garnish with fresh cilantro, and serve.