I am a lentil evangelist. These are great with lamb or rice or just a spoon. They’ll keep for a week in the fridge. Serving tip: Serve warm or at room temperature.
Curried Lentils
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Ingredients
- 1 cup little lentils black or lentils de puy
- 2 1/2 cups water
- 1 bay leaf
- Pinch crushed red pepper flakes
- 1/4 cup plain low-fat or whole yogurt
- 1 1/2 tablespoons chopped fresh mint
- CURRY MIX
- 1 1/2 (about 3/4 pound) onions minced
- 1/2 tablespoons fresh ginger minced
- 1/2 tablespoon curry powder
- 1 tablespoon canola oil
Instructions
- Bring lentils to a boil with water, bay leaves, and red pepper flakes. Simmer until tender but toothy, about 20 minutes. Meanwhile, sauté all Curry Mix ingredients until golden and soft, about 10 minutes.
- When lentils are cooked, drain excess water and remove bay leaf. Toss with Curry Mix. Stir in yogurt and mint. Adjust seasoning with salt and pepper.
Recipe Notes
Nutrition Facts
Curried Lentils
Amount Per Serving
Calories 173
% Daily Value*
Cholesterol 1mg
0%
Sodium 303mg
13%
Total Carbohydrates 27g
9%
Dietary Fiber 11g
44%
Protein 10g
20%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 173 cal, 16% fat cal, 3g fat, 0g sat fat, 1mg chol, 10g protein, 27g carb, 11g fiber, 303mg sodium
