1. Combine the lentils with 2 cups of water in a saucepan. Partially cover and cook over medium heat until the lentils are tender, 25 to 30 minutes.
2. While the lentils are cooking, make the tempering. Heat the oil in a skillet over medium heat. Add the onions and cook until golden brown, 5 to 6 minutes.
3. In a blender, combine the garlic, cumin, coriander, cardamom, cinnamon, paprika, nutmeg, black pepper, sriracha, and 2 tablespoons of water. Blend to combine well. Add this paste to the onions in the skillet. Cook until fragrant, about 2 minutes. Stir in the tomatoes and salt, and cook until the tomatoes are tender, about 8 minutes. Mash any larger tomato pieces.
4. Add the drained lentils to the skillet and bring to a simmer over medium heat. Simmer for 5 minutes. Taste and adjust salt and spice.
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|Serving Size: 1 Serving (1287g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 699 (49%)|
|Amt Per Serving||% DV|
|Total Fat 77.6g||103 %|
|Saturated Fat 46.5g||232 %|
|Monounsaturated Fat 24.3g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 292.3mg||90 %|
|Sodium 1082.2mg||37 %|
|Potassium 3518mg||93 %|
|Total Carbohydrate 117.1g||34 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 111.9g|
|Protein 74g||106 %|
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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: 1441
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