Vegetable Lentil Curry
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 196.6
- Total Fat: 7.7 g
- Cholesterol: 0.0 mg
- Sodium: 1,212.1 mg
- Total Carbs: 28.0 g
- Dietary Fiber: 9.1 g
- Protein: 7.7 g
View full nutritional breakdown of Vegetable Lentil Curry calories by ingredient
Introduction
An easy and afforable dinner that makes great leftovers! The squash adds great flavor and creates a creamy base for the lentils and other vegetables.Use whatever vegetables and spices you like! This is a very adaptable recipe. An easy and afforable dinner that makes great leftovers! The squash adds great flavor and creates a creamy base for the lentils and other vegetables.
Use whatever vegetables and spices you like! This is a very adaptable recipe.
Number of Servings: 4
Ingredients
-
Lentils, 1 cup rinsed in cold water
Onions, raw, 1 medium diced
Garlic, 6 cloves chopped
Butternut Squash, 10 oz package, thawed
Spinach, frozen, 10 oz package thawed
Vegetable Broth or water, 2.5 cup give or take
Curry powder, 1 tbsp or to taste
Salt, 1 tsp or to taste (depends on salt in broth and curry powder)
Pepper, black, 1 tsp or to taste
Extra Virgin Olive Oil, 2 tbsp give or take
Any additional herbs or spices you like
Directions
**Makes about 4 1-cup servings**
1) Heat a medium pot over medium heat. Add olive oil. Once heated, add onions and garlic. (If adding any other raw vegetables, add them at this stage.) Cook for about 5 minutes, or until the onions start releasing their liquid.
2) Add rinsed lentils. Cook for about 1-2 minutes to absorb some flavor. If adding any herbs, add them now. Add vegetable broth. Bring to a boil. Partially cover and reduce heat. Simmer lentils until almost soft, about 30-40 minutes.
3) Remove lid and add the rest of the ingredients. Stir well. Season to taste.
4) Cook for additional 10 minutes, or until ingredients have blended together. Season to taste.
Enjoy over brown rice. A little finely diced cucumber adds a festive and cooling touch to the dish. Will taste even better the next day!
Number of Servings: 4
Recipe submitted by SparkPeople user ROZZIECOFFEE83.
1) Heat a medium pot over medium heat. Add olive oil. Once heated, add onions and garlic. (If adding any other raw vegetables, add them at this stage.) Cook for about 5 minutes, or until the onions start releasing their liquid.
2) Add rinsed lentils. Cook for about 1-2 minutes to absorb some flavor. If adding any herbs, add them now. Add vegetable broth. Bring to a boil. Partially cover and reduce heat. Simmer lentils until almost soft, about 30-40 minutes.
3) Remove lid and add the rest of the ingredients. Stir well. Season to taste.
4) Cook for additional 10 minutes, or until ingredients have blended together. Season to taste.
Enjoy over brown rice. A little finely diced cucumber adds a festive and cooling touch to the dish. Will taste even better the next day!
Number of Servings: 4
Recipe submitted by SparkPeople user ROZZIECOFFEE83.