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Curried Lentils

Fresh.n.Natural's picture
  Vegetable oil 1⁄4 Cup (4 tbs)
  Onion 1 , quartered and thinly sliced
  Garlic 1 Clove (5 gm), chopped
  Finely chopped gingerroot 2 Tablespoon (Fresh)
  Bay leaves 2 , chopped
  Whole cloves 8
  Tomatoes 2 , quartered
  Curry powder 4 Tablespoon (Madras-Style)
  Ground turmeric 1 Teaspoon
  Water 6 1⁄4 Cup (100 tbs) (Approximately)
  Dried lentils 1 1⁄2 Pound, cleaned and drained (Preferably Those With A Reddish Cast)
  Salt 2 1⁄2 Teaspoon

1. Heat the oil in a heavy 3- to 4-quart saucepan until hot. Add the onion and saute until lightly browned.
2. Add the garlic, ginger, bay leaves, and cloves and cook for 1 minute. Add the tomatoes and continue cooking.
3. Mix the curry powder and turmeric with 1/4 cup of the water. Add curry powder mixture to the pan and cook, stirring, for 3 minutes, adding a tablespoon of water if necessary to prevent sticking.
4. Add the lentils and salt and cook for 2 minutes. Add the remaining water, bring to a boil, cover, and simmer for 1 hour, or until lentils are tender and the liquid is absorbed. More water may be added during the cooking if necessary.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3245 Calories from Fat 634

% Daily Value*

Total Fat 72 g110.9%

Saturated Fat 9.9 g49.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4956.7 mg206.5%

Total Carbohydrates 480 g159.9%

Dietary Fiber 235.8 g943.4%

Sugars 28.5 g

Protein 189 g377.4%

Vitamin A 60.7% Vitamin C 142.2%

Calcium 77.4% Iron 408%

*Based on a 2000 Calorie diet

Curried Lentils Recipe