Curry Lentils with Lemon
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 60.2
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 27.8 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 3.8 g
- Protein: 3.6 g
View full nutritional breakdown of Curry Lentils with Lemon calories by ingredient
Introduction
Lots of protein and "slow carbs". Light and lemony after the taste of the curry. Lots of protein and "slow carbs". Light and lemony after the taste of the curry.Number of Servings: 6
Ingredients
-
1 cup dry lentils sorted and rinsed
4 to 5 cups water + plus 1 beef or chicken bullion cube
(or substitute 4 to 5 cups of veggie stock)
2/3 cup yellow onion, finely chopped
2/3 cup celery, finely chopped
2/3 cup carrots, finely chopped
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 tablespoon curry powder
1 tablespoon dried cilantro
1 tablespoon lemon juice
Directions
A large cooking pot will be needed.
1.) "Steam-fry" the onion, celery, carrot and garlic in some of the water or broth until medium-tender, about 10 minutes.
2.) Add lentils and the remaining broth / or water and bullion cube. Bring to a boil, reduce heat to a simmer and cook until 3/4 of the liquid is absorbed, about 20 minutes. Skim occasionally.
3.) Add cilantro, curry and cumin. Add more liquid if desired. Simmer another 10 - 20 minutes until lentils are very soft.
4.) Stir in the lemon juice just before serving.
Makes about 6 servings of 1 cup each.
Number of Servings: 6
Recipe submitted by SparkPeople user SILVERWINDS.
1.) "Steam-fry" the onion, celery, carrot and garlic in some of the water or broth until medium-tender, about 10 minutes.
2.) Add lentils and the remaining broth / or water and bullion cube. Bring to a boil, reduce heat to a simmer and cook until 3/4 of the liquid is absorbed, about 20 minutes. Skim occasionally.
3.) Add cilantro, curry and cumin. Add more liquid if desired. Simmer another 10 - 20 minutes until lentils are very soft.
4.) Stir in the lemon juice just before serving.
Makes about 6 servings of 1 cup each.
Number of Servings: 6
Recipe submitted by SparkPeople user SILVERWINDS.