Pick through the lentils to sort out any chaff or stones. Rinse well in a colander until water runs clear. Place lentils in a large pot; add onion, peppers, and turmeric. Cover with the water. Bring to a boil, then reduce heat until it is a simmer. Simmer until the lentils are soft and vegetables are cooked through. Puree in the mixture in a food processor or blender until smooth and return to the pot. Simmer until it reaches desired consistency (you may have to add more water eventually to thin it out).
When lentils have reached desired consistency, melt the butter or ghee in a small saucepan. When butter is liquid, add the chopped onion. Cook until onion is softened. Then add the garlic and cook until fragrant, being careful to not burn. Add the cumin and cook again until fragrant, just a few more minutes. Add the butter aromatics to the pot with the lentils and stir to incorporate.
Serve over basmati rice or with other bread/grain option. Leftovers can be frozen for future use.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (4060g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 37 (4%)|
|Amt Per Serving||% DV|
|Total Fat 4.1g||5 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 306mg||11 %|
|Potassium 4493.3mg||118 %|
|Total Carbohydrate 217.9g||64 %|
|Dietary Fiber 40.7g||163 %|
|Sugars, other 177.1g|
|Protein 29.4g||42 %|
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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: 946
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