Lentil Curry

Lentil Curry
Serves: 3-4
  • ¼ cup red lentils
  • ¾ cup brown lentils
  • 4 cups water
  • 5 garlic cloves, minced
  • ¾ teaspoon salt
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon turmeric
  • ½ teaspoon dry cilantro, ground
  • 1 tablespoon olive oil
  • ¼ cup of sliced onion
  • 1 teaspoon cumin, ground
  • ⅛ cup skim milk
  • 1 tablespoon fresh coriander, finely chopped
  1. Soak both lentils in a bowl filled with water for one hour or more. Overnight is best.
  2. After soaking, drain the lentils and place in a saucepan. Add water, garlic, salt, pepper, turmeric and cilantro.
  3. Bring to a boil. Turn the heat down to medium-low, cover and let simmer for about 30 minutes, or until lentils are tender.
  4. When the lentils are about to cook, heat oil in a saucepan and sauté onions until lightly golden. Add the cumin and fry for 1 minute, or until fragrant.
  5. Add sautéed onion along with oil and milk. Cook 5 minutes more over low and then sprinkle with chopped cilantro.
  6. Serve hot with whole-grain bread or boiled rice.
Nutrition Information
Calories: 238 Fat: 5.5 g Saturated fat: 0.5 g Carbohydrates: 33.0 g Sugar: 1.3 g Sodium: 598 mg Fiber: 8.6 g Protein: 13.9 g

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