Learn to make the stewed lentils from The General Muir

Stewed Lentils with curried cauliflower, charred eggplant puree, cilantro and yogurt sauce at the Genral Muir can serve four. CONTRIBUTED BY HENRI HOLLIS

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Stewed Lentils with curried cauliflower, charred eggplant puree, cilantro and yogurt sauce at the Genral Muir can serve four. CONTRIBUTED BY HENRI HOLLIS

I recently had the Beluga lentils with curried cauliflower, charred eggplant puree, cilantro and yogurt sauce at The General Muir. It offered varied textures and tastes that all worked very well together. It was a wonderful dish. Would The General Muir consider sharing this recipe and any recipes required for some of the individual components that make up the dish? — Steve Pike, Marietta

Our reader hit this right on the head. There are quite a few components that go into this lentil dish and so reproducing it at home will take you a bit of time. The dish has been on the menu since The General Muir opened in 2013. Each element of this dish is delicious on its own, but then chef and co-owner Todd Ginsberg married these four elements to create an entree that elevates the humble lentil. This recipe very generously serves four at the restaurant. You may find it goes further at your table.

Speaking of lentils, beluga lentils are dense, black lentils available online and at specialty food stores. We tested this recipe with more commonly available green lentils and found it still very delicious.

Recipe: The General Muir’s Stewed Lentils with Curried Cauliflower, Charred Eggplant Puree, Cilantro and Yogurt Sauce
  • 1 small head cauliflower, cut into florets
  • 3 tablespoons extra virgin olive oil, plus more for roasting cauliflower
  • Salt and pepper
  • 2 medium eggplants
  • 1/2 teaspoon fresh lemon juice, plus more for seasoning yogurt and deglazing curry-roasted cauliflower
  • Pinch cumin
  • 1 cup plain Greek yogurt
  • 2 tablespoons chopped cilantro, plus more for garnish
  • 1 tablespoon chopped mint
  • 1 tablespoon chopped parsley
  • 1 1/2 cups beluga lentils
  • 1 carrot, roughly chopped
  • 1 rib celery, roughly chopped
  • 2 1/2 sweet onions, divided
  • Bay leaf
  • 4 tablespoons clarified unsalted butter, divided
  • 2 pinches curry powder
  • Preheat oven to 350 degrees.
  • Place cauliflower in a large bowl and toss with enough olive oil to coat. Season with salt and pepper. Arrange florets on a rimmed baking sheet and bake 10 minutes or until florets are tender and beginning to color, about 20 minutes. Remove from oven and set aside.
  • Place eggplants directly over a gas flame, or on a grill, and cook until skin is charred and the flesh is tender to the touch. Move eggplants to a colander and drain any liquid that is released. When cool, peel eggplant and put flesh in blender with 1 tablespoon olive oil, 1/2 teaspoon lemon juice, pinch cumin and salt and pepper to taste. Blend until smooth. Remove from blender and set aside.
  • In a small bowl, combine yogurt, 2 tablespoons chopped cilantro, mint and parsley. Season with lemon juice, salt and pepper to taste. Set aside.
  • In a medium saucepan, combine lentils, carrot, celery, 1/2 onion, roughly chopped, and bay leaf. Cover with at least one inch of water. Bring to a simmer and cook until tender, about 15 minutes depending on the age of the lentils, watching to be sure there is enough water to keep lentils covered. When tender, remove from heat and cool lentils in the broth. Discard bay leaf.
  • In a medium skillet, heat 2 tablespoons butter and remaining 2 tablespoons olive oil. Slice remaining two onions and add to skillet. Cook over medium heat until caramelized, about 15 minutes, and season to taste with salt and pepper. Set aside.
  • In another skillet, combine remaining 2 tablespoons butter and curry powder over medium-high heat. Add reserved cauliflower and gently toss with curry butter, 1 minute. Add enough lemon juice to deglaze skillet. Gently saute reserved cauliflower in curry butter.
  • To serve, spread warm eggplant puree in bottom of bowl. Drain lentils and combine with caramelized onions and place on top of puree. Spoon yogurt sauce into the center and arrange cauliflower around the yogurt. Garnish with cilantro. Serves: 4

Nutritional information

Per serving: Per serving: 591 calories (percent of calories from fat, 35), 38 grams protein, 72 grams carbohydrates, 31 grams fiber, 24 grams fat (9 grams saturated), 35 milligrams cholesterol, 87 milligrams sodium.

From the menu of … The General Muir, 1540 Avenue Place, Atlanta. 678-927-9131; thegeneralmuir.com/

Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of restaurant in the subject line.


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