Lars' Lentil Dinner
- Number of Servings: 1
Ingredients
Lentils (dry) 50 gramsBrown Rice 1/4 cup dryGaram Masala (spice mix, NOT paste) - to tasteCurry Powder (no salt) - to tastePinto Beans - 1/2 cupZucchini - 1 cup choppedEggplant - Fresh 1 cup choppedOnion - 1/4 CupGarlic Powder (optional)
1. Rinse the brown rice and lentils in a stainless steel strainer. Spray the bottom of a sauce pan with pam or non-stick cooking spray. Add 3 cups of water and bring to a boil. Simmer until most of the water in absorbed.
2. While the lentils and rice are cooking. Chop and prep the veggies.
3. Spray the bottom of the pan with non stick cooking spray and sautee the onions until they are translucent.
4. Add the Zucchinni and Eggplant and 1/4 cup of water with the Garam Masala and 1/2 the Curry Powder.
5. Add the other 1/2 of the curry powder to the lentils and rice. Simmer for an additional 10 to 15 minutes (or until the the eggplant and zucchini is translucent).
6. Add the pinto beans and cook until warm.
Serve!
Makes 1 serving stew for those who live alone.
Number of Servings: 1
Recipe submitted by SparkPeople user LARSOFROCK.
2. While the lentils and rice are cooking. Chop and prep the veggies.
3. Spray the bottom of the pan with non stick cooking spray and sautee the onions until they are translucent.
4. Add the Zucchinni and Eggplant and 1/4 cup of water with the Garam Masala and 1/2 the Curry Powder.
5. Add the other 1/2 of the curry powder to the lentils and rice. Simmer for an additional 10 to 15 minutes (or until the the eggplant and zucchini is translucent).
6. Add the pinto beans and cook until warm.
Serve!
Makes 1 serving stew for those who live alone.
Number of Servings: 1
Recipe submitted by SparkPeople user LARSOFROCK.
Nutritional Info Amount Per Serving
- Calories: 369.2
- Total Fat: 2.7 g
- Cholesterol: 0.0 mg
- Sodium: 221.7 mg
- Total Carbs: 73.6 g
- Dietary Fiber: 20.4 g
- Protein: 17.3 g
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