Curried Lentils
Yield
2 servingsPrep
30 minCook
60 minReady
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
lentils
|
|
| 3 | cups |
stock
or water |
|
| 2 | large |
onions
chopped fine (2 cups), divided |
|
| 1 | tablespoon |
olive oil
|
|
| 1 | clove |
garlic
minced |
|
| 1 | teaspoon |
curry powder
|
|
| 1 | x |
salt
to taste, if desired, (omit if using broth) |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
lentils
|
|
| 7.1E+2 | ml |
stock
or water |
|
| 2 | large |
onions
chopped fine (2 cups), divided |
|
| 15 | ml |
olive oil
|
|
| 1 | clove |
garlic
minced |
|
| 5 | ml |
curry powder
|
|
| 1 | x |
salt
to taste, if desired, (omit if using broth) |
*
|
Directions
In a medium saucepan, combine the lentils, broth or water, half the onions, and salt.
Bring the ingredients to a boil, reduce the heat, cover the pan, and simmer the lentils until they are tender, about 30 to 40 minutes.
Drain the lentils.
While the lentils are cooking, heat the oil in a skillet, add the remaining onions and the garlic, and sauté the vegetables until they begin to brown.
Add them to the cooked lentils along with the curry, combining the ingredients well.
Cover the pan and heat the lentils a few minutes longer.
Serve over rice.
