What-Was-In-My-Cabinet Curried Lentils
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 248.1
- Total Fat: 5.3 g
- Cholesterol: 0.2 mg
- Sodium: 639.9 mg
- Total Carbs: 44.2 g
- Dietary Fiber: 14.8 g
- Protein: 12.9 g
View full nutritional breakdown of What-Was-In-My-Cabinet Curried Lentils calories by ingredient
Introduction
This recipe literally lives up to the name. I'm was just super hungry & needed more protein & fiber for today, plus I wanted to make something I could munch on throughout the rest of the week. I made a huge pot of jasmine rice to go with it (b/c I'm out of basmati).Also, I get all my spices from the bulk section of Central Market, it's super cheap & perfect for infrequently used ingredients, you just spend like 50 cents on a little baggy of each. I just happened to have leftovers of all these I used, hence the hodgepodge. This is a great recipe to experiment w/ the necessary herbs & spices. This recipe literally lives up to the name. I'm was just super hungry & needed more protein & fiber for today, plus I wanted to make something I could munch on throughout the rest of the week. I made a huge pot of jasmine rice to go with it (b/c I'm out of basmati).
Also, I get all my spices from the bulk section of Central Market, it's super cheap & perfect for infrequently used ingredients, you just spend like 50 cents on a little baggy of each. I just happened to have leftovers of all these I used, hence the hodgepodge. This is a great recipe to experiment w/ the necessary herbs & spices.
Number of Servings: 6
Ingredients
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2 - 8oz cans of tomato sauce (ideally low-sodium, though the calculations are for regular)
28oz can crushed tomatoes (again, same salt info as above)
16oz lentils
4c water
4 cloves garlic, crushed & chopped
1/2 medium onion, chopped
1T extra virgin olive oil
3 dried ancho peppers
5T curry powder (I used hot, but I LOVE heat)
1T cumin
3T garam masala spice mix (or other Indian masala simmer sauce powder)
1T paprika
2 bay leaves
2T dried coriander (or use fresh cilantro, just don't add it until ready to serve)
1T turmeric
Directions
*****These are very loose instructions. I largely rely on my eyes & tongue to measure spices & add more as I go. This is also how I cooked the lentils. Before adding the onion/tomato/spice mixture, the lentils should be sort of "al dente."
Put lentils & water in a large stock pot. Boil, covered, for 15 minutes.
While boiling, heat olive oil in a large skillet (best in one with a couple inches of height to the brim) & add chopped garlic & onion. Brown lightly.
Add tomatoes & tomato sauce, along with all remaining herbs & spices. Simmer for the rest of the lentils' cook time (about 10 minutes), then add to lentils & water. Simmer this all together for another 20 minutes. Pick out the whole peppers & bay leaves...or just eat around them :)
TA-DAAAAAHHHHHH!!!!!!!!!!!!! Eat up!!!
Number of Servings: 6
Recipe submitted by SparkPeople user SUNSHINELOVINS!.
Put lentils & water in a large stock pot. Boil, covered, for 15 minutes.
While boiling, heat olive oil in a large skillet (best in one with a couple inches of height to the brim) & add chopped garlic & onion. Brown lightly.
Add tomatoes & tomato sauce, along with all remaining herbs & spices. Simmer for the rest of the lentils' cook time (about 10 minutes), then add to lentils & water. Simmer this all together for another 20 minutes. Pick out the whole peppers & bay leaves...or just eat around them :)
TA-DAAAAAHHHHHH!!!!!!!!!!!!! Eat up!!!
Number of Servings: 6
Recipe submitted by SparkPeople user SUNSHINELOVINS!.
Member Ratings For This Recipe
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FLORIDALARK
