Vegetable Lentil Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Lentils, 1 cup rinsed in cold waterOnions, raw, 1 medium dicedGarlic, 6 cloves chopped Butternut Squash, 10 oz package, thawedSpinach, frozen, 10 oz package thawedVegetable Broth or water, 2.5 cup give or takeCurry powder, 1 tbsp or to tasteSalt, 1 tsp or to taste (depends on salt in broth and curry powder)Pepper, black, 1 tsp or to tasteExtra Virgin Olive Oil, 2 tbsp give or takeAny additional herbs or spices you like
**Makes about 4 1-cup servings**
1) Heat a medium pot over medium heat. Add olive oil. Once heated, add onions and garlic. (If adding any other raw vegetables, add them at this stage.) Cook for about 5 minutes, or until the onions start releasing their liquid.
2) Add rinsed lentils. Cook for about 1-2 minutes to absorb some flavor. If adding any herbs, add them now. Add vegetable broth. Bring to a boil. Partially cover and reduce heat. Simmer lentils until almost soft, about 30-40 minutes.
3) Remove lid and add the rest of the ingredients. Stir well. Season to taste.
4) Cook for additional 10 minutes, or until ingredients have blended together. Season to taste.
Enjoy over brown rice. A little finely diced cucumber adds a festive and cooling touch to the dish. Will taste even better the next day!
Number of Servings: 4
Recipe submitted by SparkPeople user ROZZIECOFFEE83.
1) Heat a medium pot over medium heat. Add olive oil. Once heated, add onions and garlic. (If adding any other raw vegetables, add them at this stage.) Cook for about 5 minutes, or until the onions start releasing their liquid.
2) Add rinsed lentils. Cook for about 1-2 minutes to absorb some flavor. If adding any herbs, add them now. Add vegetable broth. Bring to a boil. Partially cover and reduce heat. Simmer lentils until almost soft, about 30-40 minutes.
3) Remove lid and add the rest of the ingredients. Stir well. Season to taste.
4) Cook for additional 10 minutes, or until ingredients have blended together. Season to taste.
Enjoy over brown rice. A little finely diced cucumber adds a festive and cooling touch to the dish. Will taste even better the next day!
Number of Servings: 4
Recipe submitted by SparkPeople user ROZZIECOFFEE83.
Nutritional Info Amount Per Serving
- Calories: 196.6
- Total Fat: 7.7 g
- Cholesterol: 0.0 mg
- Sodium: 1,212.1 mg
- Total Carbs: 28.0 g
- Dietary Fiber: 9.1 g
- Protein: 7.7 g
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