cook according to package instructions. I use my rice cooker
In a medium sauce pan add Lentils, veggie stock, and bay leaf. Bring to a boil and reduce to simmer. Cook until the lentils are tender (about 20 min) adding stock or water as needed. * it's important to use unstated stock. If you add salt to the lentils it takes longer for them to cook and soften. You can add salt at the end.
While the lentils are simmering, heat oil in a Med sautè pan. Add onions and salt. Cook until onions are tender. Add curry powder, lemon, and parsley. Set aside.
Once the lentils are cooked through, combine with the onions and add salt to taste. Add more curry, lemon, or parsley if desired.
5. Sour Cream Sauce
Mix lemon juice and cucumber into the sour cream. If you use regular sour cream, you don't need the lemon juice
Serve lentils over rice with a Little sour cream sauce. Garnish with parsley.
Start wit the smaller amount of curry and lemon. Taste and add more if needed. Some Curry powders are more spicy than others and some lemons are more sour than others. It's good policy to taste as you go, you can always add more,but you can't take away.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (231g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 109 (17%)|
|Amt Per Serving||% DV|
|Total Fat 12.1g||16 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0mg||0 %|
|Sodium 185.8mg||6 %|
|Potassium 925.2mg||24 %|
|Total Carbohydrate 114.4g||34 %|
|Dietary Fiber 21.3g||85 %|
|Sugars, other 93.1g|
|Protein 23.1g||33 %|
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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: 659
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