Curried Carrots And Lentils
|Flaked almonds||1 Ounce (25 Gram)|
|Vegetable oil||30 Milliliter (2 Tablespoon)|
|Onion||1 Medium, skinned and very finely chopped|
|Carrots||8 Ounce, peeled and thinly sliced (225 Gram)|
|Garlic||1 Clove (5 gm), skinned and crushed|
|Ground cumin||1⁄4 Teaspoon (1.25 Milliliter)|
|Ground coriander||1⁄4 Teaspoon (1.25 Milliliter)|
|Ground cinnamon||1⁄4 Teaspoon (1.25 Milliliter)|
|Red lentils||6 Ounce, drained, rinsed (175 Gram)|
|Boiling chicken stock||1 3⁄4 Pint (1 Liter)|
1. Place the almonds on a large ovenproof plate and microwave on HIGH for 8-10 minutes, stirring frequently until brown, then reserve.
2. Put the oil in a large ovenproof glass bowl and stir in the onion, carrots and garlic. Microwave on HIGH for 5-6 minutes, or until the vegetables soften. Stir them occasionally during cooking.
3. Stir in the spices and lentils and then microwave on HIGH for 3 minutes, stirring occasionally.
4. Add salt and pepper and the boiling stock and stir well. Microwave on HIGH for 25 minutes or until the lentils are just tender, stirring occasionally during cooking. Serve hot, garnished with the toasted almonds.
Serving size: Complete recipe
Calories 1538 Calories from Fat 491
% Daily Value*
Total Fat 56 g86.5%
Saturated Fat 7.9 g39.7%
Trans Fat 0 g
Cholesterol 25.2 mg8.4%
Sodium 1765.2 mg73.5%
Total Carbohydrates 184 g61.5%
Dietary Fiber 44.9 g179.6%
Sugars 37.6 g
Protein 76 g152.5%
Vitamin A 758.4% Vitamin C 53.6%
Calcium 32.7% Iron 64.6%
*Based on a 2000 Calorie diet