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Curried Lentils And Vegetables With Caramelized Onions

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  Olive oil 2 Teaspoon
  Onions 2 , sliced
  Salt 1⁄8 Teaspoon
  Canned vegetable broth 28 Ounce (2 Cans, 14 Ounce Each)
  Lentils 1 Cup (16 tbs), picked over, rinsed, and drained
  Garlic cloves 3 Large, minced
  Minced peeled fresh ginger 1 Tablespoon
  Curry powder 1 Teaspoon
  Carrots 2 , thinly sliced
  Frozen broccoli and cauliflower mix 1 Pound (1 Bag)

To make the caramelized onions, heat the oil in a medium non-stick skillet over medium heat.
Add the onions and salt; cook, stirring frequently, until the onions are very soft and brown, about 20-25 minutes.
Set aside.
Meanwhile, combine the broth, lentils, garlic, ginger and curry powder in a large skillet over high heat; bring to a boil.
Reduce the heat and simmer, covered, about 15 minutes.
Stir in the carrots; arrange the broccoli and cauliflower in a single layer over the lentils.
Bring to a boil; reduce the heat and simmer, covered, until the lentils and vegetables are tender, about 10-15 minutes.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1136 Calories from Fat 119

% Daily Value*

Total Fat 13 g20.7%

Saturated Fat 2 g10%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1982.1 mg82.6%

Total Carbohydrates 189 g63%

Dietary Fiber 84.1 g336.6%

Sugars 27.1 g

Protein 66 g131.8%

Vitamin A 570.2% Vitamin C 600.9%

Calcium 47% Iron 95.7%

*Based on a 2000 Calorie diet

Curried Lentils And Vegetables With Caramelized Onions Recipe