- Heat the oil in a large saucepan. Add onion and scallions and lightly sauté them over medium heat, stirring frequently for 1-2 minutes. Add all the spices. Add lentils and water.
- Add eggplant and cook on low heat for 20-25 minutes. When lentils are tender, add salt to taste and mix gently. Serve with fresh chopped parsley to garnish.
Optional ~ can serve on a bed of quinoa.