In a medium saucepan, combine the lentils, broth or water, half the onions, and salt. Bring the ingredients to a boil, reduce the heat, cover the pan, and simmer the lentils until they are tender, about 30-40 minutes. Drain the lentils. While the lentils are cooking, heat the oil in a skillet, add the remaining onions and the garlic, and saute the vegetables until they begin to brown. Add them to the cooked lentils along with the curry, combining the ingredients well. Cover the pan and heat the lentils a few minutes longer. Serve over rice. Source: "Good Food Book," Jane Brody * The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN Posted to MC-Recipe Digest V1 #702 by Lisa Clarke
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|Serving Size: 1 Serving (1254g)|
|Recipe Makes: 1|
|Calories from Fat: 56 (13%)|
|Amt Per Serving||% DV|
|Total Fat 6.3g||8 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 2280.3mg||79 %|
|Potassium 1327.7mg||35 %|
|Total Carbohydrate 76.6g||23 %|
|Dietary Fiber 23g||92 %|
|Sugars, other 53.5g|
|Protein 25.8g||37 %|
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Calories per serving: 445
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