Lentil curry and brown rice
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 303.1
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 135.0 mg
- Total Carbs: 59.3 g
- Dietary Fiber: 13.5 g
- Protein: 14.0 g
View full nutritional breakdown of Lentil curry and brown rice calories by ingredient
Number of Servings: 2
Ingredients
-
Lentils, 1 cup
Onions, raw, 0.5 cup, chopped
Canned Tomatoes, 1 can
Lemon Juice, 1 lemon yields
Garlic, 3 cloves, chopped
Ginger Root, 2 tsp, grated fine
Turmeric, ground, 1 tsp
Chilli powder, 1 tsp
Cumin seed/powder, 1 tsp
Fennel powder/seeds, 1 tsp
Brown Rice, medium grain, 1 cup
Handful of coriander
Directions
Boil rice in 2 cups of water with a tsp of salt.
Boil lentils in a second pot with 2-3 cups of water with a tsp of salt
And in a separate pan, dry-fry the onion in shallow water until see-through.
Add ginger and garlic, then stir for 2 minutes.
Add cumin, chilli powder, turmeric and fennel and stir.
Once brown, add tomatoes and on low heat.
After 20 minutes the lentils should be soft. If not, leave for longer.
Then add to the spicy tomato mixture and stir well.
While the lentils absorb the flavour, drain the rice.
Squeeze lemon into the lentils.
And serve rice and lentil curry together
Garnish with coriander
Number of Servings: 2
Recipe submitted by SparkPeople user PARUSHA.
Boil lentils in a second pot with 2-3 cups of water with a tsp of salt
And in a separate pan, dry-fry the onion in shallow water until see-through.
Add ginger and garlic, then stir for 2 minutes.
Add cumin, chilli powder, turmeric and fennel and stir.
Once brown, add tomatoes and on low heat.
After 20 minutes the lentils should be soft. If not, leave for longer.
Then add to the spicy tomato mixture and stir well.
While the lentils absorb the flavour, drain the rice.
Squeeze lemon into the lentils.
And serve rice and lentil curry together
Garnish with coriander
Number of Servings: 2
Recipe submitted by SparkPeople user PARUSHA.
Member Ratings For This Recipe
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CHERYLHURT
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