Curry Lentils with Lemon
- Number of Servings: 6
Ingredients
1 cup dry lentils sorted and rinsed4 to 5 cups water + plus 1 beef or chicken bullion cube (or substitute 4 to 5 cups of veggie stock)2/3 cup yellow onion, finely chopped2/3 cup celery, finely chopped2/3 cup carrots, finely chopped1 clove garlic, minced1/2 teaspoon ground cumin1/2 tablespoon curry powder1 tablespoon dried cilantro1 tablespoon lemon juice
A large cooking pot will be needed.
1.) "Steam-fry" the onion, celery, carrot and garlic in some of the water or broth until medium-tender, about 10 minutes.
2.) Add lentils and the remaining broth / or water and bullion cube. Bring to a boil, reduce heat to a simmer and cook until 3/4 of the liquid is absorbed, about 20 minutes. Skim occasionally.
3.) Add cilantro, curry and cumin. Add more liquid if desired. Simmer another 10 - 20 minutes until lentils are very soft.
4.) Stir in the lemon juice just before serving.
Makes about 6 servings of 1 cup each.
Number of Servings: 6
Recipe submitted by SparkPeople user SILVERWINDS.
1.) "Steam-fry" the onion, celery, carrot and garlic in some of the water or broth until medium-tender, about 10 minutes.
2.) Add lentils and the remaining broth / or water and bullion cube. Bring to a boil, reduce heat to a simmer and cook until 3/4 of the liquid is absorbed, about 20 minutes. Skim occasionally.
3.) Add cilantro, curry and cumin. Add more liquid if desired. Simmer another 10 - 20 minutes until lentils are very soft.
4.) Stir in the lemon juice just before serving.
Makes about 6 servings of 1 cup each.
Number of Servings: 6
Recipe submitted by SparkPeople user SILVERWINDS.
Nutritional Info Amount Per Serving
- Calories: 60.2
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 27.8 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 3.8 g
- Protein: 3.6 g
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