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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 248.1
  • Total Fat: 5.3 g
  • Cholesterol: 0.2 mg
  • Sodium: 639.9 mg
  • Total Carbs: 44.2 g
  • Dietary Fiber: 14.8 g
  • Protein: 12.9 g

View full nutritional breakdown of What-Was-In-My-Cabinet Curried Lentils calories by ingredient
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What-Was-In-My-Cabinet Curried Lentils

Submitted by: SUNSHINELOVINS!

Introduction

This recipe literally lives up to the name. I'm was just super hungry & needed more protein & fiber for today, plus I wanted to make something I could munch on throughout the rest of the week. I made a huge pot of jasmine rice to go with it (b/c I'm out of basmati).

Also, I get all my spices from the bulk section of Central Market, it's super cheap & perfect for infrequently used ingredients, you just spend like 50 cents on a little baggy of each. I just happened to have leftovers of all these I used, hence the hodgepodge. This is a great recipe to experiment w/ the necessary herbs & spices.
This recipe literally lives up to the name. I'm was just super hungry & needed more protein & fiber for today, plus I wanted to make something I could munch on throughout the rest of the week. I made a huge pot of jasmine rice to go with it (b/c I'm out of basmati).

Also, I get all my spices from the bulk section of Central Market, it's super cheap & perfect for infrequently used ingredients, you just spend like 50 cents on a little baggy of each. I just happened to have leftovers of all these I used, hence the hodgepodge. This is a great recipe to experiment w/ the necessary herbs & spices.

Number of Servings: 6

Ingredients

    2 - 8oz cans of tomato sauce (ideally low-sodium, though the calculations are for regular)

    28oz can crushed tomatoes (again, same salt info as above)

    16oz lentils

    4c water

    4 cloves garlic, crushed & chopped

    1/2 medium onion, chopped

    1T extra virgin olive oil

    3 dried ancho peppers

    5T curry powder (I used hot, but I LOVE heat)

    1T cumin

    3T garam masala spice mix (or other Indian masala simmer sauce powder)

    1T paprika

    2 bay leaves

    2T dried coriander (or use fresh cilantro, just don't add it until ready to serve)

    1T turmeric

Directions

*****These are very loose instructions. I largely rely on my eyes & tongue to measure spices & add more as I go. This is also how I cooked the lentils. Before adding the onion/tomato/spice mixture, the lentils should be sort of "al dente."

Put lentils & water in a large stock pot. Boil, covered, for 15 minutes.

While boiling, heat olive oil in a large skillet (best in one with a couple inches of height to the brim) & add chopped garlic & onion. Brown lightly.

Add tomatoes & tomato sauce, along with all remaining herbs & spices. Simmer for the rest of the lentils' cook time (about 10 minutes), then add to lentils & water. Simmer this all together for another 20 minutes. Pick out the whole peppers & bay leaves...or just eat around them :)

TA-DAAAAAHHHHHH!!!!!!!!!!!!! Eat up!!!

Number of Servings: 6

Recipe submitted by SparkPeople user SUNSHINELOVINS!.






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Member Ratings For This Recipe

  • I appreciate the "spontenaity" of this recipe! There are several spices listed I don't care to eat, but the idea of adding what you like until you get a dish you love, is GREAT! Will make this again ... using my favorite spices. - 3/9/09

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