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Lentils with Zucchini

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Recipe

A spicy, yet scrumptious dish that goes perfect with any kind of dinner you prepare.

 

Yield

4 servings

Prep

15 min

Cook

45 min

Ready

60 min
Trans-fat Free, High Fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
½ cup lentils
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2 ½ cups water
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½ teaspoon turmeric
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3 tablespoons ghee (clarified butter)
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2 each garlic
cloves, chopped
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1 each ginger
fresh, 1/2 inch slice
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1 each hot chili peppers
green, chopped
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1 each zucchini
chopped
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1 x salt
to taste
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½ teaspoon garam masala
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1 teaspoon cumin seeds
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Ingredients

Amount Measure Ingredient Features
118 ml lentils
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591 ml water
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2.5 ml turmeric
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45 ml ghee (clarified butter)
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2 each garlic
cloves, chopped
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1 each ginger
fresh, 1/2 inch slice
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1 each hot chili peppers
green, chopped
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1 each zucchini
chopped
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1 x salt
to taste
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2.5 ml garam masala
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5 ml cumin seeds
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Directions

Place lentils, water & turmeric in a pot over medium heat & bring to a boil. Continue cooking, removing the froth from the top from time to time.

In a separate pot, heat half the ghee. Sauté onion & garlic until golden. Stir in ginger, chili & zucchini. Mix thoroughly & continue to cook for 5 minutes.

Transfer the lentils to the zucchini mixture. Stir in salt & garam masala. Half cover the pot, lower the heat & cook for 15 minutes.

In the remaining ghee, toss in the cumin seeds & heat until they sizle & change colour.

Serve lentils hot with the ghee/cumin seeds.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 237g (8.4 oz)
Amount per Serving
Calories 17646% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 23mg 8%
Sodium 74mg 3%
Total Carbohydrate 6g 6%
Dietary Fiber 8g 32%
Sugars g
Protein 15g
Vitamin A 8% Vitamin C 18%
Calcium 4% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
 

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