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Curried Lentils's picture
  Olive oil 2 Tablespoon
  Onions 2 Medium, chopped
  Garlic 2 Clove (10 gm), crushed
  Curry powder 2 Tablespoon (Adjust Quantity As Per Taste)
  Ground cumin 1 Teaspoon
  Lentils 1 Cup (16 tbs)
  Vegetable stock/Water 2 Cup (32 tbs)
  Lemon juice 2 Tablespoon
  Grated lemon rind 1⁄2 Tablespoon
  Freshly ground black pepper To Taste
  Salt To Taste

Heat the oil in a deep saucepan and saute the onions for 4—5 minutes.
Add the garlic and spices and cook for 2 minutes.
Wash, rinse and drain the lentils and add them to the saute.
Cook for a further 2 minutes.
Pour the stock into the pan, and add the lemon juice and rind.
Bring to the boil, then season to taste.
Cover, reduce the heat and simmer for 20-25 minutes, stirring occasionally.
Add a little extra stock if necessary.
The lentils should be quite soft when cooked.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1265 Calories from Fat 328

% Daily Value*

Total Fat 37 g57.2%

Saturated Fat 5.3 g26.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1342.8 mg55.9%

Total Carbohydrates 184 g61.3%

Dietary Fiber 79.7 g318.9%

Sugars 23.3 g

Protein 59 g117.7%

Vitamin A 7.9% Vitamin C 115.3%

Calcium 40.6% Iron 145.5%

*Based on a 2000 Calorie diet

Curried Lentils Recipe