Curried Fall Vegetables with Lentils

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 251.3
  • Total Fat: 6.8 g
  • Cholesterol: 5.4 mg
  • Sodium: 321.3 mg
  • Total Carbs: 38.6 g
  • Dietary Fiber: 9.8 g
  • Protein: 12.9 g

View full nutritional breakdown of Curried Fall Vegetables with Lentils calories by ingredient
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Introduction

A good Indian-inspired dish. You can substitute garam masala for the spices. Use vegetable stock instead of chicken stock to make it vegetarian. Serve over rice for a complete protein. A good Indian-inspired dish. You can substitute garam masala for the spices. Use vegetable stock instead of chicken stock to make it vegetarian. Serve over rice for a complete protein.
Number of Servings: 4

Ingredients

    1 cup dried red lentils
    1tbsp canola oil
    2 onions, chopped
    2 cloves garlic, minced
    1 tbsp ground cumin
    1 tbsp ground coriander
    2 tsp turmeric
    1/2 tsp black pepper
    1/4 tsp dried crushed chilies or hot sauce
    2 tbsp lemon juice
    2 1/2 cups chicken or vegetable stock
    1 pepper or winter squash
    1 small cauliflower
    1 sweet red pepper
    1/2 lb green beans
    salt to taste
    1/2 cup peanuts (optional - left out of recipe)

Directions

Pick over lentils for small stones or impurities. Wash in a sieve under cold running water. Drain well and set aside.

Heat oil and saute onions and garlic for about 3 minutes. Stir in the rest of the spices and cook for about 30 seconds.

Stir in lentils to coat. Add lemon juice and stock. Bring to a boil, then reduce heat, cover and cook for 5 minutes.

Peel and cut squash into 1" pieces (you should have about 4 cups). Cut up the rest the vegetables (cauliflower into small florets, pepper into thin strips, beans cut in half). Add the squash and cauliflower, bring to a boil, then reduce heat and simmer for another 5 minutes. Stir in red pepper and green beans and cook for about 10 minutes. Vegetables should be tender and the lentils will form a thick sauce.

Add peanuts if using. Taste and adjust seasonings if necessary.

Makes 4 servings for a meal, 6 servings for a side

Number of Servings: 4

Recipe submitted by SparkPeople user PRETTYKITTYCAT.

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