Meatless meal using lentils
Rinse lentils and soak for 20 minutes.
In a large saucepan, bring water to a boil and stir in salt, lentils, turmeric and chili powder. Cover and return to a boil, then reduce heat to low and simmer for 15 minutes. Stir in the spinach and cook for 5 minutes or until lentils are soft. Add more water if necessary
In a small saucepan or skillet over medium heat, melt butter and saute onions with cumin and mustard seed, stirring often. Lightly salt onions so they do not burn. Cook until onions are transparent, and then combine with lentils. Stir in garam masala and coconut milk, and cook until heated through. Serve over rice.
Adding 3 chicken or vegetable broth cubes to water will improve the flavor.
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Serving Size: 1 Serving (632g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 666 | ||
Calories from Fat: 137 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.2g | 20 % | |
Saturated Fat 9.5g | 48 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 116.9mg | 4 % | |
Potassium 1343.8mg | 35 % | |
Total Carbohydrate 104.4g | 31 % | |
Dietary Fiber 32.1g | 129 % | |
Sugars, other 72.3g | ||
Protein 30.3g | 43 % | |
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: 666
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