Curry Lentil & Eggplant Lettuce Tacos


Romaine lettuce leaves
3/4 lentils, cooked according to directions (I threw a bay leaf into the pot)
1 large eggplant, diced
1 carrot, peeled and diced
1/2 onion, diced
3 garlic cloves
1 Tbsp olive oil
2 tsp yellow curry paste (use 1 tsp if you don't like spice)
1 Tbsp water
plain non fat Greek yogurt


In a large saute pan, over medium heat, add the oil, onions, carrots and garlic. Sauté until the carrot is softened.
Add in the eggplant and cook until softened as well. The eggplant doesn't take too long to cook which is why you are adding it after the rest of the veggies.
Stir in the cooked lentils. In a small bowl mix the curry paste and water to loosen it then add it to the veggies and stir to combine.
Allow the veggies to cook just for a few more minutes to allow the flavors to meld nicely.
To cool off the spice a little bit lets make that crema which is just mixing together the Greek yogurt, some chopped cilantro, salt and pepper. I love cilantro but I know its one of those things you either love or hate, so if you are a cilantro hater just leave it out.
Assemble your tacos and enjoy!!!


This Lentil & Eggplant Lettuce Taco recipe is a great example of clean eating, its full of flavor and packs tons of good for you stuff in there!!! I love me a good steak but I think its important to get in some meatless meals as well.

There are lots of varieties of lentils, I used a basic brown lentil here but you can definitely use red or yellow! They have a nice meatiness to them and along with eggplant, sweet carrots, onion and garlic all flavored with a yellow curry paste... this made for a really nice vegetarian taco filling. Rather then a flour or corn tortilla, I used Romaine lettuce leaves and then finished off the tacos with a cool Greek yogurt & cilantro creme.


Friday, August 9, 2013 - 1:25pm


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