Lentils w. Zucchini/Cauliflower
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 130.5
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 66.5 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 6.7 g
- Protein: 6.7 g
View full nutritional breakdown of Lentils w. Zucchini/Cauliflower calories by ingredient
Introduction
Very Easy dish, serve with riceCan be made into a soup with additional water and vegetables. Very Easy dish, serve with rice
Can be made into a soup with additional water and vegetables.
Number of Servings: 4
Ingredients
-
2 T. oil
1 large chopped onion
1 (or 1/2) hot red pepper
1 bay leaf (whole)
1 c. red or green LENTILS
2 c. water
1/2 - 1 tsp turmuric
1/2 - 1 tsp cumin seed (whole) *if using ground cumin, cut quantity in half)
pinch of salt and sugar
1/2 medium sized cauliflower, chopped
2 medium size baby zucchini
Directions
Heat approx. 2 T. oil in large pan
Add:
1 large chopped onion, 1/2 or 1 hot red pepper; 1 bay leaf; about 1/2-1 tsp. each of turmuric, whole cumin seed
Fry for 1-2 minutes only
Add:
1 c. red lentils (or green)
a pinch of salt; also of sugar if desired
about 2 c. water
Bring mixture to a boil, then lower heat, cover, and simmer approx. 15 minutes
Add chopped cauliflower (abt 1/2 med. size) and approx 2 chopped zucchini (medm. size)
Stir, mix thoroughly, return to the boil
Cook covered until water is absorbed and mixture is tender
Serve hot with rice, and chapatis.
Number of Servings: 4
Recipe submitted by SparkPeople user BUNN43.
Add:
1 large chopped onion, 1/2 or 1 hot red pepper; 1 bay leaf; about 1/2-1 tsp. each of turmuric, whole cumin seed
Fry for 1-2 minutes only
Add:
1 c. red lentils (or green)
a pinch of salt; also of sugar if desired
about 2 c. water
Bring mixture to a boil, then lower heat, cover, and simmer approx. 15 minutes
Add chopped cauliflower (abt 1/2 med. size) and approx 2 chopped zucchini (medm. size)
Stir, mix thoroughly, return to the boil
Cook covered until water is absorbed and mixture is tender
Serve hot with rice, and chapatis.
Number of Servings: 4
Recipe submitted by SparkPeople user BUNN43.
