Potato and Lentil Curry
- Number of Servings: 14
Ingredients
2 Tbs extra virgin olive oil 2 cup, chopped onions, raw 2 tsp garlic powder 1 tsp coriander1 tsp cumin seed 1 tsp crushed red pepper flakes1 Tbs curry powder 2 bay leaves 1 cup pinto beans, rinsed and drained (USDA) 1 cup kidney beans, rinsed and drained (USDA) 4 medium carrots, raw 8 cup vegetable broth3 cup tomato puree 2 cup lentils, dry (USDA) 3 cup water 6 cup diced potato, raw2 cup bell pepper, green (USDA) chopped 2 Tbs cilantro, dried 2 Tbs distilled white vinegar
- Heat olive oil in a large stew pot
- Add onion, carrots and garlic and saute 2 minutes over medium heat.
- Add curry, bay leaves, cumin, coriander and crushed red pepper flakes and stir to coat
- Add broth, water, tomatoes and lentils and bring to a boil
- Reduce heat . Cover and let simmer for 30 minutes or until lentils are tender.
- Add potatoes and continue to simmer. covered, for 15 minutes.
- Add peppers and simmer, uncovered, for another 15 minutes.
- Discard bay leaves, stir in the cilantro and vinegar.
Serving Size: makes 14 two-cup servings
- Add onion, carrots and garlic and saute 2 minutes over medium heat.
- Add curry, bay leaves, cumin, coriander and crushed red pepper flakes and stir to coat
- Add broth, water, tomatoes and lentils and bring to a boil
- Reduce heat . Cover and let simmer for 30 minutes or until lentils are tender.
- Add potatoes and continue to simmer. covered, for 15 minutes.
- Add peppers and simmer, uncovered, for another 15 minutes.
- Discard bay leaves, stir in the cilantro and vinegar.
Serving Size: makes 14 two-cup servings
Nutritional Info Amount Per Serving
- Calories: 190.1
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 575.1 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 7.8 g
- Protein: 6.1 g
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