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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 158.2
  • Total Fat: 2.8 g
  • Cholesterol: 1.3 mg
  • Sodium: 37.4 mg
  • Total Carbs: 19.6 g
  • Dietary Fiber: 7.7 g
  • Protein: 8.4 g

View full nutritional breakdown of Red lentil curry with seasonal veggies calories by ingredient
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Red lentil curry with seasonal veggies

Submitted by: RUTHXG

Introduction

A what-I've-got-in-the-fridge slow-cooker curry! In my case it was some rutabagas that my housemate had cooked up. Delicious and full of fiber and vitamins. A what-I've-got-in-the-fridge slow-cooker curry! In my case it was some rutabagas that my housemate had cooked up. Delicious and full of fiber and vitamins.
Number of Servings: 8

Ingredients

    Olive oil, 1 tbsp
    Onions, raw, 1 large
    Zucchini, 1 cup, sliced
    Garlic, 2 cloves
    Asian chili paste, 2 tbsp
    Tamarind concentrate, 2 T
    Cooked rutabaga, 4 cups cubes
    Lentils, 1.5 cups dry
    Poblano pepper, 1
    Water, 3.5 cups

Directions

Heat oil and saute onions and zucchini about 7 minutes. Mix in garlic, chili paste and tamarind concentrate. Transfer to slow cooker along with remaining ingredients; stir well.

Cook on low heat for 6 hours or longer. Serve over brown rice, quinoa, or couscous.

Serving Size: 8 1-cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user RUTHXG.






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