Lentils with Curry and Carrots
Try this Lentils with Curry and Carrots recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 2 tablespoons butter
- 3 cloves garlic peeled and chopped
- 1/2 each onion chopped
- 2 tablespoons curry powder
- 1 cup lentils - i like the red ones for this.
- 1 each carrot chopped
- as needed water
- Carbohydrate 2.95022083392444 g
- Cholesterol 10.1677083376937 mg
- Fat 3.95094375178505 g
- Fiber 0.659000001290462 g
- Protein 0.457881250145664 g
- Saturated Fat 2.45030000106447 g
- Serving Size 1 1 Serving (27g)
- Sodium 35.3066666788758 mg
- Sugar 2.29122083263397 g
- Trans Fat 0.299508750150304 g
- Calories 47 calories
1. Saute your onions and garlic in the butter until translucent, about 5 or so minutes. 2. I start with 2 cups water and simmer your carrots in the same pot as the onions and garlic until just about tender. About 20 minutes or so. 3. Add your lentils and make sure you've got enough water to cook them without sticking to the bottom! 4. Let the lentils simmer about 15 or 20 minutes or until tender. 5. Season with your curry and salt and pepper to taste.
