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| 1/2 | cup | lentils, red | rinsed |
| 1 | small | onion | chopped |
| 2 | teaspoons | curry powder | |
| 1/2 | teaspoon | salt | |
| 1/4 | teaspoon | turmeric | |
| 4 | each | italian plum (roma) tomatoes | chopped |
| 4 | cups | cauliflower florets | |
| 1 | each | jalapeno pepper | halved, seeded, thinly sliced |
| 1 | tablespoon | vegetable oil | |
| 1 | tablespoon | cumin seeds | |
| 3 | each | garlic cloves | minced |
| 2 | teaspoons | ginger | fresh, minced |
| 1/4 | teaspoon | cayenne pepper | |
| 2 | tablespoons | lemon juice | fresh |
| 1 | tablespoon | cilantro | fresh, chopped |
| 1 | teaspoon | sugar |
In a large saucepan over low heat, combine lentils, onions, curry powder, salt, turmeric, and 2 cups water, bring to a simmer.
Cover and cook, stirring occasionally, until the lentils are soft and the sauce has thickened, about 45 minutes.
Add tomatoes, cauliflower, and jalapeno peppers and simmer, covered, until the cauliflower is tender, 8 to 10 minutes longer.
Remove from heat.
Heat oil in a small skillet over medium-high heat.
Add cumin seeds and cook for about 10 seconds.
Add garlic and ginger, sauté until the garlic is lightly browned, about 1 minute.
Stir in cayenne and immediately add the oil-spice mixture to the cauliflower mixture.
Stir in lemon juice, cilantro, and sugar.
Taste and adjust seasonings with additional salt and cayenne.
Serve over rice.
| % Daily Value* | |
| Total Fat 4.0g | 6% |
| Saturated Fat 1.0g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 337mg | 14% |
| Total Carbohydrate 32.0g | 11% |
| Dietary Fiber 12.0g | 49% |
| Sugars 8.0g | |
| Protein 10.0g | 21% |
| Vitamin A | 22% | Vitamin C | 117% | |
| Calcium | 8% | Iron | 23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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