Red Lentils with Pumpkin (Indian)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 136.6
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 802.6 mg
- Total Carbs: 28.9 g
- Dietary Fiber: 8.0 g
- Protein: 6.7 g
View full nutritional breakdown of Red Lentils with Pumpkin (Indian) calories by ingredient
Introduction
Exotic, ethnic taste, low fat, high fiber. Can be made in crockpot! Exotic, ethnic taste, low fat, high fiber. Can be made in crockpot!Number of Servings: 6
Ingredients
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2-1/4 cups 99% fat free chicken broth
2 medium onions, chopped
4 medium carrots, peeled and sliced
5 cloves garlic, minced
2 tsp ground cumin
2 tsp ground coriander
1 tsp curry powder
1 tsp ground turmeric
1 cup dried red lentils, rinsed and drained
3-1/2 cups canned tomatoes, chopped, juice reserved
4 cups cubed or pureed pumpkin
1/2 tsp black pepper
Directions
Makes 6 servings (2 cups each)
1. Heat 1/4 cup broth in large saucepan. Add onions, carrots, garlic, cumin, coriander, curry powder and turmeric, and saute until onions begin to soften, about 4 minutes.
2. Stir in remaining broth, lentils and tomatoes with juice. Bring to a boil, reduce heat, cover and simmer for 10 minutes.
3. Add pumpkin. Return to a boil, reduce heat, cover and simmer until lentile are tender, about 25 minutes.
4. Stir in black pepper and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user DOGWLKER.
1. Heat 1/4 cup broth in large saucepan. Add onions, carrots, garlic, cumin, coriander, curry powder and turmeric, and saute until onions begin to soften, about 4 minutes.
2. Stir in remaining broth, lentils and tomatoes with juice. Bring to a boil, reduce heat, cover and simmer for 10 minutes.
3. Add pumpkin. Return to a boil, reduce heat, cover and simmer until lentile are tender, about 25 minutes.
4. Stir in black pepper and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user DOGWLKER.
Member Ratings For This Recipe
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CD10607729
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YOITLE
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JALEPENOANN
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DAIZYSTARLITE
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CD12377244
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DIRTYBUNNY
I used sweet potato instead of pumpkin because I had some mashed ones on hand. I also added cinnamon and nutmeg to the spice mix (because of the sweet potatoes) and toasted them in the skillet with the rest of the spices first, as is the way with most Indian recipes. Having it again at Thanksgiving - 11/17/11
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AFRICKOREAN
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LISA_GEEDELETE
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SLOLOSER
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GIRLFRIDAY7
This is a very filling recipe. I worked out the servings a bit differently - 2 cups is a lot, especially if there is more to the meal. For the whole recipe, the calories are 1516, from the calculations on the cans of produce. I don't know if I would make it again...it was better after sitting. - 7/17/09
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IVYCIRCLE
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LB4HEALTH
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LOVELYMRSB
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CD3537261
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JULIABOSTON