Lentils w. Zucchini/Cauliflower
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 T. oil1 large chopped onion1 (or 1/2) hot red pepper1 bay leaf (whole)1 c. red or green LENTILS2 c. water1/2 - 1 tsp turmuric1/2 - 1 tsp cumin seed (whole) *if using ground cumin, cut quantity in half)pinch of salt and sugar1/2 medium sized cauliflower, chopped2 medium size baby zucchini
Heat approx. 2 T. oil in large pan
Add:
1 large chopped onion, 1/2 or 1 hot red pepper; 1 bay leaf; about 1/2-1 tsp. each of turmuric, whole cumin seed
Fry for 1-2 minutes only
Add:
1 c. red lentils (or green)
a pinch of salt; also of sugar if desired
about 2 c. water
Bring mixture to a boil, then lower heat, cover, and simmer approx. 15 minutes
Add chopped cauliflower (abt 1/2 med. size) and approx 2 chopped zucchini (medm. size)
Stir, mix thoroughly, return to the boil
Cook covered until water is absorbed and mixture is tender
Serve hot with rice, and chapatis.
Number of Servings: 4
Recipe submitted by SparkPeople user BUNN43.
Add:
1 large chopped onion, 1/2 or 1 hot red pepper; 1 bay leaf; about 1/2-1 tsp. each of turmuric, whole cumin seed
Fry for 1-2 minutes only
Add:
1 c. red lentils (or green)
a pinch of salt; also of sugar if desired
about 2 c. water
Bring mixture to a boil, then lower heat, cover, and simmer approx. 15 minutes
Add chopped cauliflower (abt 1/2 med. size) and approx 2 chopped zucchini (medm. size)
Stir, mix thoroughly, return to the boil
Cook covered until water is absorbed and mixture is tender
Serve hot with rice, and chapatis.
Number of Servings: 4
Recipe submitted by SparkPeople user BUNN43.
Nutritional Info Amount Per Serving
- Calories: 130.5
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 66.5 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 6.7 g
- Protein: 6.7 g