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Lentils with Zucchini

 

A spicy, yet scrumptious dish that goes perfect with any kind of dinner you prepare.
18

Yield

4

servings

Prep

15

min

Cook

45

min

Ready

60

min

Trans-fat Free, High Fiber, Low Sodium
 

Ingredients

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

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

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Nutrition Facts

Serving Size 237g (8.4 oz)
Amount per Serving
Calories 17646% of calories 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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