Combine lentils, 6 cups water, tomato, ginger, tumeric, a pinch of cayenne pepper, and salt in a saucepan over medium-high heat. Simmer and cook, whisking vigorously, until lentils are broken up and mix is thick, about 45 minutes.
Melt butter over medium heat and add garlic. Cook 1 minute. Stir into lentils along with cilantro and lemon juice. season with salt
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|Serving Size: 1 Serving (84g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 41 (17%)|
|Amt Per Serving||% DV|
|Total Fat 4.5g||6 %|
|Saturated Fat 2.5g||13 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 10.2mg||3 %|
|Sodium 32.5mg||1 %|
|Potassium 592.4mg||16 %|
|Total Carbohydrate 36.9g||11 %|
|Dietary Fiber 18.1g||72 %|
|Sugars, other 18.8g|
|Protein 14.9g||21 %|
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Calories per serving: 241
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