Red Lentil Curry
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 271.6
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 5.8 mg
- Total Carbs: 53.9 g
- Dietary Fiber: 4.8 g
- Protein: 8.4 g
View full nutritional breakdown of Red Lentil Curry calories by ingredient
Number of Servings: 8
Ingredients
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* 2 cups red lentils
* 1 large onion, diced
* 1 tablespoon vegetable oil
* 2 tablespoons curry paste
* 1 tablespoon curry powder
* 1 teaspoon ground turmeric
* 1 teaspoon ground cumin
* 1 teaspoon chili powder
* 1 teaspoon salt
* 1 teaspoon white sugar
* 1 teaspoon minced garlic
* 1 teaspoon ginger root, minced
* 1 (14.25 ounce) can tomato puree
Directions
1. Wash the lentils in cold water until the water runs clear (this is very important or the lentils will get "scummy"), put the lentils in a pot with water to cover and simmer covered until lentils tender (add more water if necessary).
2. While the lentils are cooking: In a large skillet or saucepan, caramelize the onions in vegetable oil.
3. While the onions are cooking, combine the curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger in a mixing bowl. Mix well. When the onions are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for 1 to 2 minutes.
4. Stir in the tomato puree and reduce heat, allow the curry base to simmer until the lentils are ready.
5. When the lentils are tender drain them briefly (they should have absorbed most of the water but you don't want the curry to be too sloppy). Mix the curry base into the lentils and serve immediately.
Number of Servings: 8
Recipe submitted by SparkPeople user SBMMYERS.
2. While the lentils are cooking: In a large skillet or saucepan, caramelize the onions in vegetable oil.
3. While the onions are cooking, combine the curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger in a mixing bowl. Mix well. When the onions are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for 1 to 2 minutes.
4. Stir in the tomato puree and reduce heat, allow the curry base to simmer until the lentils are ready.
5. When the lentils are tender drain them briefly (they should have absorbed most of the water but you don't want the curry to be too sloppy). Mix the curry base into the lentils and serve immediately.
Number of Servings: 8
Recipe submitted by SparkPeople user SBMMYERS.
Member Ratings For This Recipe
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CD12089052
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NAVYAGADALA
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AZMOMXTWO
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DAIZYSTARLITE
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4LMHJCR
Looks wonderful! I just wish that the nutritional information also included the information for the recipe as it is written (including the curry paste and other ingredients) Will try entering information with all the ingredients and see if this is still going to be a low sodium option for me. - 9/15/17