I got this recipe from the recent issue of "Cooking Light" - I modified it, of course. 1. Heat a large saucepan (nonstick or with Pam or broth) over medium-high heat. Add onion and next 5 ingredients (onion through garlic); saute 2 minutes. Add cauliflower and tomato; saute 1 minute. Stir in water and lentils; bring to a boil. Cover, reduce heat and simmer 35 minutes or until lentils are tender. Stir in lime juice, cilantro, and salt. Serve with rice. My changes - I used canned tomatoes, used broth instead of water, left out the salt, and didnt use the rice. I think you could use curry powder instead of the red pepper and turmeric. Posted to fatfree digest by "Elizabeth J. Rowe"
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|Serving Size: 1 Serving (892g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 25 (5%)|
|Amt Per Serving||% DV|
|Total Fat 2.8g||4 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 45.3mg||2 %|
|Potassium 2090.4mg||55 %|
|Total Carbohydrate 95.7g||28 %|
|Dietary Fiber 37.9g||152 %|
|Sugars, other 57.8g|
|Protein 31.1g||44 %|
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Calories per serving: 509
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