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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 210.0
  • Total Fat: 3.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 362.7 mg
  • Total Carbs: 35.1 g
  • Dietary Fiber: 13.7 g
  • Protein: 12.2 g

View full nutritional breakdown of Lentil and vegetable curry calories by ingredient
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Lentil and vegetable curry

Submitted by: MEGABOMB

Introduction

A fairly simple curry loaded with folate and vitamin A. Adjust seasoning to taste, including red pepper flakes. A fairly simple curry loaded with folate and vitamin A. Adjust seasoning to taste, including red pepper flakes.
Number of Servings: 6

Ingredients

    1 onion, chopped
    1 Tbsp vegetable oil
    1/2 tsp each coriander, cumin, turmeric
    1/4 tsp each cinnamon, red pepper flakes
    3 cloves garlic, chopped
    1 Tbsp minced ginger root
    1 cup dry green lentils
    2 cups water or vegetable broth
    1 cup chopped potato
    1 cup chopped carrots
    2 medium or large tomatoes, chopped
    1 cup green peas (fresh or frozen)
    salt to taste

    Garnish: plain yogurt and chopped cilantro

Directions

1. Fry onion in oil over medium heat until translucent.
2. Add all spices, garlic and ginger, stir for 1 minute.
3. Add lentils and water or broth. Bring to a boil then lower to simmer, cover and cook for 25 minutes until lentils are soft.
4. Stir in potatoes and carrots. Add a dash of water if it seems dry. Cook for 15 minutes until vegetables are tender.
5. Stir in tomatoes and peas. Cook about 5 minutes.

Serve over basmati rice and garnish with plain yogurt (or soy yogurt for vegans) and chopped cilantro. Garnishes are not included in nutritional count.

Number of Servings: 6

Recipe submitted by SparkPeople user MEGABOMB.






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