Curried Lentils with Carrots and Peas
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 199.1
- Total Fat: 13.1 g
- Cholesterol: 0.0 mg
- Sodium: 436.2 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 5.6 g
- Protein: 6.1 g
View full nutritional breakdown of Curried Lentils with Carrots and Peas calories by ingredient
Introduction
Taken from the book Vegan Planet by Robin Robertson Taken from the book Vegan Planet by Robin RobertsonNumber of Servings: 6
Ingredients
-
1 Onion
2 garlic cloves
1 tsp ginger
2 tbl curry powder
1/2 tsp cardamom
1/2 tsp cinnamon
1/2 tsp dry mustard
1/4 tsp cayenne
1/4 tsp allspice
1/4 tsp turmeric
3 cups water
1 1/4 cups dried brown lentils
2 carrots
3/4 cups frozen green peas, thawed
1 cup unsweetened coconut milk
Salt and freshly ground pepper
Directions
1. In a food processor, puree the onion, garlic, and ginger
2. Heat the olive oil in a large saucepan over low heat. Add the onion puree, cover, and cook, stirring, for 30 seconds. Add the water and bring to a simmer. Add the lentils, cover, and cook until tender, 30 to 40 minutes. After 10 minutes, add the carrots.
3. When the lentils and carrots are tender, add the peas, coconut milk, and salt and pepper to taste. Simmer, uncovered, to incorporate the flavors, about 10 minutes. Serve hot.
Serves 4 to 6
Number of Servings: 6
Recipe submitted by SparkPeople user KRISTIN_9.
2. Heat the olive oil in a large saucepan over low heat. Add the onion puree, cover, and cook, stirring, for 30 seconds. Add the water and bring to a simmer. Add the lentils, cover, and cook until tender, 30 to 40 minutes. After 10 minutes, add the carrots.
3. When the lentils and carrots are tender, add the peas, coconut milk, and salt and pepper to taste. Simmer, uncovered, to incorporate the flavors, about 10 minutes. Serve hot.
Serves 4 to 6
Number of Servings: 6
Recipe submitted by SparkPeople user KRISTIN_9.