Miso Lentils With Eggplant & Tomato (Vegan)

Lentils are a fantastic source of protein and fiber, but they can be a little boring on their own. Not to fear! We combine them with silky eggplant, tomatoes, and a flavorful miso sauce for a one-pot dish that will satisfy vegans and carnivores alike.

15 g
43 g
8 g
4 (serving size = 306 g)


  • 460 g eggplant (1 standard eggplant)
  • 410 g fresh tomatoes, diced
  • 40 g shallot or onion, sliced
  • 2 cloves garlic, minced or pressed
  • 30 g olive or coconut oil
  • 20 g miso paste
  • 30 g soy sauce
  • 20 g maple syrup
  • 10 g fresh ginger, peeled and grated
  • The juice and zest of one lime (about 35 grams of juice)
  • 1 package of Trader Joe’s steamed lentils
  • Fresh mint, for garnish
  • Salt
  • Prep Time 30 minutes
  • Cooking Time 20 minutes
  • Difficulty Easy


  1. Remove the leafy tip from your eggplant. Then, cut the eggplant into 1/2-inch-thick slices and arrange them in a single layer on a cookie sheet. Generously salt the eggplant (you’ll wipe off most of the salt later) and let the eggplant sit for 20–30 minutes. The salt will draw out moisture from the eggplant, which will create a silky texture once cooked.

  2. While the eggplant is resting, slice your shallots, dice your tomatoes and mince your garlic.

  3. When the eggplant is almost ready, heat a large frying pan over medium heat. Add the oil, and when it’s hot, add the shallots to the pan. Let them saute while you prepare your eggplant, for about 5 minutes, until soft and lightly brown.

  4. To prep the eggplant, wipe off any excess salt and moisture with a paper towel. Then, dice the eggplant into 1-inch squares and add it to the pan along with the shallots. Let the eggplant cook for about another 5 minutes, until it begins to brown. Add the tomatoes and garlic, then let the mixture simmer until the tomatoes start to break down. About 10 minutes.

  5. While the vegetables are simmering, prepare the sauce by combining the miso paste, soy sauce, maple syrup, fresh ginger, lime juice, and lime zest. Set aside.

  6. When the eggplant is soft and the tomatoes no longer taste raw, add the prepared lentils, breaking them up with a fork if necessary. Pour in the miso sauce, stir and let everything simmer together until the lentils are heated through.

  7. Garnish with fresh mint and serve.

Miso is one of the secrets to Japanese cuisine. Made with fermented soybeans (trust us, it’s delicious), miso is typically found in three varieties: red, white, and yellow. Most North American grocery stores will carry it, either in the refrigerated section or wherever they store their tofu products.

Loading comments...

Other recipes you might like


Potato Bowls

This is for you sports fans (or even those of you just around for the commercials)!

Continue Reading >
Published on 02/03/2017


Zucchini Bites

This zucchini-bite recipe is a super easy and macro friendly side dish to add to any meal. We made them in mini muffin tins but they...

Continue Reading >
Published on 06/19/2016


Keto Cheesy Cauliflower and Broccoli Rice

Looking for the perfect side dish for your next group gathering? Try this Keto Cheesy Cauliflower and Broccoli Rice to satiate those...

Continue Reading >
Published on 04/11/2019

Get more articles like this mailed to your inbox

Enter your email address below and be the first to know when new articles get released from Working Against Gravity.

Sign up to get new articles to your inbox

We respect your privacy!