In medium saucepan, combine the lentils, broth, half the onions, and the salt. Bring to a boil, reduce the heat, cover pan, and simmer the lentils until they are tender, about 30 to 40 mins. Drain the lentils.
While lentils are cooking, heat the oil in a skillet, add the remaining onions and garlic, and saute until the vegetables begin to brown. Add them to the cooked lentils, along with the curry and the cooked rice, mixing well. Heat verything through evenly, and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (360g)|
|Recipe Makes: 4|
|Calories from Fat: 20 (5%)|
|Amt Per Serving||% DV|
|Total Fat 2.2g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 575.7mg||20 %|
|Potassium 699.6mg||18 %|
|Total Carbohydrate 79.6g||23 %|
|Dietary Fiber 19.7g||79 %|
|Sugars, other 59.8g|
|Protein 19g||27 %|
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: 416
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