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Lentil Curry Recipe
|Lentils||355 Milliliter, washed and drained (1.5 Cups)|
|Water||1 1⁄2 Liter (6 Cups)|
|Vegetable oil||15 Milliliter (15 Milliliter)|
|Chopped onion||240 Milliliter (1 Cup)|
|Garlic||2 Clove (10 gm), minced|
|Curry powder||1 Teaspoon (15 Milliliter)|
|Cumin seeds||1 Teaspoon (5 Milliliter)|
|Canned diced tomatoes||29 Ounce, undrained (Organic, 2 Cans, 14.5 Ounce Each, 870 Gram)|
|Green apple||1 , diced|
|Seedless raisins||120 Milliliter (1/2 Cup)|
|Cooked couscous/Rice||720 Milliliter (3 Cups)|
|Chopped fresh cilantro/Chopped fresh parsley||30 Milliliter, chopped (30 Milliliter)|
Serving size: Complete recipe
Calories 3049 Calories from Fat 219
% Daily Value*
Total Fat 25 g38.5%
Saturated Fat 3.4 g17.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1594 mg66.4%
Total Carbohydrates 587 g195.7%
Dietary Fiber 150.4 g601.7%
Sugars 103.7 g
Protein 142 g283%
Vitamin A 162.9% Vitamin C 276.5%
Calcium 83% Iron 269.2%
*Based on a 2000 Calorie diet
Bring to a boil; reduce heat to low and simmer, partially covered, 45-50 minutes, or until lentils are tender, occasionally skimming off foam and stirring to prevent sticking.
In large skillet, heat oil over medium heat.
Add onion, garlic, curry powder and cumin seeds; cook until onion is tender.
Stir in tomatoes, apple and raisins.
Season with salt and pepper.
When lentils are tender, stir into onion mixture; cook, covered, about 15 minutes, until apple is tender.