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Curried Lentils And Vegetables With Caramelized Onions Recipe
|Olive oil||2 Teaspoon|
|Onions||2 , sliced|
|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)|
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
Add the onions and salt; cook, stirring frequently, until the onions are very soft and brown, about 20-25 minutes.
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.