Lentil Masala!
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1lb Dry Lentils1lb Carrots (Chip Cut Are the Best Thickness)1-jar Indian Masala Sauce (10-12oz)Half a bag of Fresh Baby Spinach2 Tbsp Garlic Powder2 Tbsp Onion Pwder1 Tbsp Curry Powder1 Tbsp Cumin1 Tbsp Kosher Salt
Bring two quarts water to boil with carrots and lentils in it, reduce heat to simmer, add spices (reserve salt until done, will make lentils tough if added now), cook according to time on lentil bag or simmer until the lentils are about the consistency of good refried beans, some mush/some beans.
When the lentils have thickened, add the jar of masala and salt - or to taste. When you have the flavor as you prefer, remove from heat, stir in fresh baby spinach and immediately portion out so spinach doesn't cook to much, you want the nice different textures of the lentils, carrots and spinach to stand out.
This recipe makes 6 - 1.5 Cup servings. 5 pts. per serving if you do Weight Watchers. This recipe stays good, refrigerated, for about a week and freezes very well.
Number of Servings: 6
Recipe submitted by SparkPeople user GRUMBLINA.
When the lentils have thickened, add the jar of masala and salt - or to taste. When you have the flavor as you prefer, remove from heat, stir in fresh baby spinach and immediately portion out so spinach doesn't cook to much, you want the nice different textures of the lentils, carrots and spinach to stand out.
This recipe makes 6 - 1.5 Cup servings. 5 pts. per serving if you do Weight Watchers. This recipe stays good, refrigerated, for about a week and freezes very well.
Number of Servings: 6
Recipe submitted by SparkPeople user GRUMBLINA.
Nutritional Info Amount Per Serving
- Calories: 256.7
- Total Fat: 3.3 g
- Cholesterol: 2.1 mg
- Sodium: 291.2 mg
- Total Carbs: 45.4 g
- Dietary Fiber: 14.8 g
- Protein: 15.1 g
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