Rinse lentils in a bowl of cold water, draining well. Boil 3 cups water, add lentils, stir well. Reduce heat to medium and boil lentils, half-covered with pan lid for 10 mins til tender. Drain well. Heat oil in pan over medium heat. Add mustard seeds andcook til they start to pop; add cumin, coriander, cardamom and tumeric, stir over heat 1 min. Add onion and garlic and cook for 5 mins until soft, stirring occasionally. Add stock, lemon juice, mint and lentils. Bring to boil stirring continuously. Place in serving bowl, serve either warm or cold with pappadams and/or vegetables. Posted to recipelu-digest Volume 01 Number 568 by "Anna Zapral/David Sudmalis"
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|Serving Size: 1 Serving (576g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 218 (25%)|
|Amt Per Serving||% DV|
|Total Fat 24.2g||32 %|
|Saturated Fat 3.9g||20 %|
|Monounsaturated Fat 10.5g|
|Polyunsanturated Fat 8.3g|
|Cholesterol 0mg||0 %|
|Sodium 1432.4mg||49 %|
|Potassium 1277.9mg||34 %|
|Total Carbohydrate 124.4g||37 %|
|Dietary Fiber 22.9g||92 %|
|Sugars, other 101.4g|
|Protein 49.8g||71 %|
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Calories per serving: 883
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