Green Lentil Curry
Try this Green Lentil Curry recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 ts salt
- 2 tb vegetable oil
- 1/2 ts black pepper
- 4 garlic
- 1 ts cumin
- 1 ts ground coriander
- 1 sm zucchini; diced
- 1 jalapeno; minced (i used 4)
- 2 c potatoes; diced
- 8 broccoli or cauliflower
- 2 c dried lentils; rinsed
- 1 tb madras curry powder
- 2 carrots; diced
- 2 tomatoes; diced
- 1 tb ginger root minced
- 10 mushrooms; sliced (up to 12)
- 1 md onion; diced
- Carbohydrate 6.8983025 g
- Cholesterol 0 mg
- Fat 3.38235791666667 g
- Fiber 1.43442502260208 g
- Protein 1.0114375 g
- Saturated Fat 0.2766529483125 g
- Serving Size 1 1 Serving (34g)
- Sodium 3.726 mg
- Sugar 5.46387747739792 g
- Trans Fat 0.101341739795834 g
- Calories 58 calories
Heres three recipes from "Lean Bean Cuisine" by Jay Solomon that I like. Place lentils in plenty of water and cook 45 minutes. Drain reserving 2 cups liquid. Heat oil in large frying pan and add onions, mushrooms, and zucchini. Cook 7 minutes until veggies are soft. Add tomatoes, garlic, chiles, and ginger. Cook 4-5 minutes. Add seasonings and cook 1 minute. Blend in lentils, cooking liquid, potatoes, and carrots. Cook over low for 40 minutes. Add broccoli and cook 5-10 minutes. Serve over Basmati rice. A nice chutney goes well with this. Posted to CHILE-HEADS DIGEST V4 #136 by Kit Anderson <kitridge@bigfoot.com> on Sep 26, 1997
