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Roasted Eggplant and Lentil Bowls with Cardamom Yogurt

Roasted Eggplant and Lentil Bowls with Cardamom Yogurt

Roasted eggplant and lentil bowls with cardamom yogurt are fiber-rich, plant-based bowls brimming with nutrients and Indian spices. Perfect for make-ahead lunches or easy weeknight dinners.
Course Entree
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4


  • 3 cups vegetable broth or salted water
  • 1 cup black lentils rinsed and picked through
  • 2 small or 1 large globe eggplant quartered lengthwise, cut crosswise into 1-inch pieces
  • 1/2 red onion cut into 1-inch pieces
  • 3 Tbsp. avocado or vegetable oil
  • 3/4 tsp. kosher salt divided
  • 1/2 tsp. ground cumin
  • 1/2 tsp. garlic powder
  • 1/2 cup plain whole-milk yogurt
  • 1 Tbsp. tahini sesame seed paste
  • 2 tsp. fresh lemon juice
  • 1/4 tsp. ground cardamom
  • 1/4 cup fresh mint leaves for garnish
  • Optional: thinly sliced cucumber for garnish


  • Preheat oven to 450°.
  • Bring broth (or salted water) up to a boil in a saucepan. Add lentils, cover, and reduce heat to a simmer for at least 25-30 minutes, until tender. Drain any excess liquid.
  • While lentils cook, toss eggplant and red onion with oil, 1/2 tsp. of the salt, cumin, and garlic powder on a rimmed baking sheet. Roast at 450°, tossing halfway through, until eggplants are charred in spots and tender, 20–25 minutes.
  • Combine yogurt, tahini, lemon juice, cardamom, and remaining 1/4 tsp. salt in a bowl; whisk in up to 3 tsp. water until desired consistency is achieved.
  • Prepare bowls by dividing lentils evenly into each of four bowls. Scatter roasted eggplant and red onion overtop. Drizzle with cardamom yogurt and garnish with fresh mint and sliced cucumber, if desired.