Red Lentils with Pumpkin (Indian)

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3.9 of 5 (10)
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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
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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

    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.

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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    I love Indian food, so I loved this recipe. I added a little cayenne for heat and also a cup of diced celery for green! But, all in all, it was yummy! - 10/5/12

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  • Very Good
    1 of 1 people found this review helpful
    I just made this tonight using a box of really old Indian curry mix. It was great, and the suspicious eaters in the house are hovering around the pot! I loved that it is an oil-free recipe, but is still so savory and with great satisfying mouth feel. It's a keeper. - 1/4/12

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  • Very Good
    1 of 1 people found this review helpful
    I made this for dinner tonight. At first, I wasn't sure if I liked it or not, but after it sat for a bit and the flavours blended it was very good. I doubled most of the spices in it as I like my stuff HOT. Thanks for a yummy and filling recipe. - 8/25/08

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  • Thick and hearty. - 12/14/12

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  • 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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