Try this Curried Fall Vegetables with Lentils recipe, or contribute your own.
Suggest a better descriptionPick over lentils for small stones or impurities. Wash them in a sieve under cold running water. Drain well and set aside. In a large saucepan, heat oil over medium heat and saute onions and garlic about 3 minutes or until softened. Stir in cumin, coriander, turmeric, pepper and chilies. Cook, stirring, 30 seconds. Stir in lentils to coat well with oil. Stir in lemon juice and stock. Bring to a boil. Reduce heat, cover and simmer 5 minutes. Meanwhile, peel squash and cut into 1 inch pieces. You should have about 4 cups. Cut cauliflower into small florets, about 6 cups worth. Cut red pepper into thin strips. Trim beans and cut in two. Stir squash and cauliflower into lentil mixture. Bring to a boil again, reduce heat. Cover and simmer another 5 minutes. Stir in red pepper and beans and simmer 5 minutes longer. Stir in salt and peanuts. Cook, uncovered, about another 5 minutes, or until all vegetables are tender and lentils have formed a thick sauce. Adjust seasonings to taste. Serve over hot rice. The curry will thicken if made ahead and reheated. Add more stock or water if necessary. Submitted By SAM WARING
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Serving Size: 1 Batch (1551g) | ||
Recipe Makes: 1 Batch | ||
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Calories: 1678 | ||
Calories from Fat: 928 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 103.1g | 138 % | |
Saturated Fat 12.8g | 64 % | |
Monounsaturated Fat 55.9g | ||
Polyunsanturated Fat 30.2g | ||
Cholesterol 18mg | 6 % | |
Sodium 1884.2mg | 65 % | |
Potassium 3871mg | 102 % | |
Total Carbohydrate 140.2g | 41 % | |
Dietary Fiber 46.7g | 187 % | |
Sugars, other 93.5g | ||
Protein 74.7g | 107 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1678
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