Curried Fall Vegetables with Lentils
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup dried red lentils1tbsp canola oil2 onions, chopped2 cloves garlic, minced1 tbsp ground cumin1 tbsp ground coriander2 tsp turmeric1/2 tsp black pepper1/4 tsp dried crushed chilies or hot sauce2 tbsp lemon juice2 1/2 cups chicken or vegetable stock1 pepper or winter squash1 small cauliflower1 sweet red pepper1/2 lb green beanssalt to taste1/2 cup peanuts (optional - left out of recipe)
Pick over lentils for small stones or impurities. Wash in a sieve under cold running water. Drain well and set aside.
Heat oil and saute onions and garlic for about 3 minutes. Stir in the rest of the spices and cook for about 30 seconds.
Stir in lentils to coat. Add lemon juice and stock. Bring to a boil, then reduce heat, cover and cook for 5 minutes.
Peel and cut squash into 1" pieces (you should have about 4 cups). Cut up the rest the vegetables (cauliflower into small florets, pepper into thin strips, beans cut in half). Add the squash and cauliflower, bring to a boil, then reduce heat and simmer for another 5 minutes. Stir in red pepper and green beans and cook for about 10 minutes. Vegetables should be tender and the lentils will form a thick sauce.
Add peanuts if using. Taste and adjust seasonings if necessary.
Makes 4 servings for a meal, 6 servings for a side
Number of Servings: 4
Recipe submitted by SparkPeople user PRETTYKITTYCAT.
Heat oil and saute onions and garlic for about 3 minutes. Stir in the rest of the spices and cook for about 30 seconds.
Stir in lentils to coat. Add lemon juice and stock. Bring to a boil, then reduce heat, cover and cook for 5 minutes.
Peel and cut squash into 1" pieces (you should have about 4 cups). Cut up the rest the vegetables (cauliflower into small florets, pepper into thin strips, beans cut in half). Add the squash and cauliflower, bring to a boil, then reduce heat and simmer for another 5 minutes. Stir in red pepper and green beans and cook for about 10 minutes. Vegetables should be tender and the lentils will form a thick sauce.
Add peanuts if using. Taste and adjust seasonings if necessary.
Makes 4 servings for a meal, 6 servings for a side
Number of Servings: 4
Recipe submitted by SparkPeople user PRETTYKITTYCAT.
Nutritional Info Amount Per Serving
- Calories: 251.3
- Total Fat: 6.8 g
- Cholesterol: 5.4 mg
- Sodium: 321.3 mg
- Total Carbs: 38.6 g
- Dietary Fiber: 9.8 g
- Protein: 12.9 g
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