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Quick Curried Lentils

fast.cook's picture
  Vegetable oil 1 Tablespoon
  Onion 1 Medium, chopped
  Garlic 3 Clove (15 gm), finely chopped
  Minced ginger root/1 teaspoon ground ginger 15 Milliliter (1 Tablespoon)
  Ground cumin 2 Teaspoon
  Ground coriander 1 Teaspoon
  Green lentils 1 Cup (16 tbs), washed and sorted
  Canned tomatoes 19 Ounce, chopped (1 Can / 540 Milliliter)
  Vegetable stock/Chicken stock 1 1⁄2 Cup (24 tbs)
  Chopped fresh coriander/Parsley 1⁄3 Cup (5.33 tbs)
  Salt To Taste
  Pepper To Taste

1. In a large saucepan, heat oil over medium heat. Add onion, garlic, ginger, cumin and coriander; cook, stirring, for 3 minutes or until softened.
2. Add lentils, tomatoes and stock. Bring to a boil; reduce heat, cover and simmer for 35 minutes or until lentils are tender. Stir in coriander; season with salt and pepper to taste.`

Recipe Summary

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Average: 3.8 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1156 Calories from Fat 185

% Daily Value*

Total Fat 21 g32.2%

Saturated Fat 2.6 g13.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1827.7 mg76.2%

Total Carbohydrates 190 g63.4%

Dietary Fiber 77.6 g310.3%

Sugars 13.2 g

Protein 63 g125.7%

Vitamin A 97.2% Vitamin C 139.6%

Calcium 46.4% Iron 143.8%

*Based on a 2000 Calorie diet

Quick Curried Lentils Recipe