Potato and Lentil Curry
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 190.1
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 575.1 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 7.8 g
- Protein: 6.1 g
View full nutritional breakdown of Potato and Lentil Curry calories by ingredient
Introduction
Bold and nutritious, this soup always shines. Bold and nutritious, this soup always shines.Number of Servings: 14
Ingredients
-
2 Tbs extra virgin olive oil
2 cup, chopped onions, raw
2 tsp garlic powder
1 tsp coriander
1 tsp cumin seed
1 tsp crushed red pepper flakes
1 Tbs curry powder
2 bay leaves
1 cup pinto beans, rinsed and drained (USDA)
1 cup kidney beans, rinsed and drained (USDA)
4 medium carrots, raw
8 cup vegetable broth
3 cup tomato puree
2 cup lentils, dry (USDA)
3 cup water
6 cup diced potato, raw
2 cup bell pepper, green (USDA) chopped
2 Tbs cilantro, dried
2 Tbs distilled white vinegar
Directions
- Heat olive oil in a large stew pot
- Add onion, carrots and garlic and saute 2 minutes over medium heat.
- Add curry, bay leaves, cumin, coriander and crushed red pepper flakes and stir to coat
- Add broth, water, tomatoes and lentils and bring to a boil
- Reduce heat . Cover and let simmer for 30 minutes or until lentils are tender.
- Add potatoes and continue to simmer. covered, for 15 minutes.
- Add peppers and simmer, uncovered, for another 15 minutes.
- Discard bay leaves, stir in the cilantro and vinegar.
Serving Size: makes 14 two-cup servings
- Add onion, carrots and garlic and saute 2 minutes over medium heat.
- Add curry, bay leaves, cumin, coriander and crushed red pepper flakes and stir to coat
- Add broth, water, tomatoes and lentils and bring to a boil
- Reduce heat . Cover and let simmer for 30 minutes or until lentils are tender.
- Add potatoes and continue to simmer. covered, for 15 minutes.
- Add peppers and simmer, uncovered, for another 15 minutes.
- Discard bay leaves, stir in the cilantro and vinegar.
Serving Size: makes 14 two-cup servings