Indian Cauliflower & Lentils
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 68.3
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 361.5 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 4.0 g
- Protein: 3.8 g
View full nutritional breakdown of Indian Cauliflower & Lentils calories by ingredient
Introduction
Yummy vegetarian dinner! Serve over rice or barley. I like barley best - it's crisp/chewy and has less calories than rice! YES the calorie count is correct - add this to your weekly menu and have a dinner where you can get really full without blowing it! Yummy vegetarian dinner! Serve over rice or barley. I like barley best - it's crisp/chewy and has less calories than rice! YES the calorie count is correct - add this to your weekly menu and have a dinner where you can get really full without blowing it!Number of Servings: 6
Ingredients
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1/2 cup red lentils, rinsed
1 small onion, chopped
2 teaspoons curry powder, preferably Madras
1/2 teaspoon salt
1/4 teaspoon turmeric
2 cups water
1 14-oz. can diced tomatoes, NOT drained
4 cups cauliflower florets
1 jalapeno or serrano pepper, halved, seeded and minced finely
1 teaspoon olive oil
1 tablespoon cumin seeds
3 cloves garlic, minced
2 teaspoons peeled minced/grated fresh ginger
1/4 teaspoon cayenne pepper
2 tablespoons lemon juice
1 tablespoon chopped fresh cilantro
Directions
Makes 6 - 1C servings.
Preparation
1. Combine lentils, onions, curry powder, salt, turmeric and water in a large saucepan over low heat; bring to a simmer. Cover and cook, stirring occasionally, until the lentils are soft and the sauce has thickened, about 45 minutes. Add tomatoes, cauliflower and jalapeno peppers and simmer, covered, until the cauliflower is tender, 8 to 10 minutes longer. Remove from heat.
2. Heat oil in a small skillet over medium-high heat. Add cumin seeds and cook until they start to pop, about 30-45 seconds. Add garlic and ginger; cook, stirring, until the garlic is lightly browned, about 1 minute. Stir in cayenne and immediately add the oil-spice mixture to the cauliflower mixture. Stir in lemon juice and cilantro. Taste and adjust seasonings with additional salt and cayenne.
Number of Servings: 6
Recipe submitted by SparkPeople user TAMRACLOVEC.
Preparation
1. Combine lentils, onions, curry powder, salt, turmeric and water in a large saucepan over low heat; bring to a simmer. Cover and cook, stirring occasionally, until the lentils are soft and the sauce has thickened, about 45 minutes. Add tomatoes, cauliflower and jalapeno peppers and simmer, covered, until the cauliflower is tender, 8 to 10 minutes longer. Remove from heat.
2. Heat oil in a small skillet over medium-high heat. Add cumin seeds and cook until they start to pop, about 30-45 seconds. Add garlic and ginger; cook, stirring, until the garlic is lightly browned, about 1 minute. Stir in cayenne and immediately add the oil-spice mixture to the cauliflower mixture. Stir in lemon juice and cilantro. Taste and adjust seasonings with additional salt and cayenne.
Number of Servings: 6
Recipe submitted by SparkPeople user TAMRACLOVEC.
Member Ratings For This Recipe
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