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Curried Lentils And Vegetables
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Rating: 4.0/5 (24 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: Indian
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 76
% Daily Value**
Total Fat 1g
Saturated Fat 1g
Unsaturated Fat 0g
Cholesterol 4mg
Sodium 477mg
Total Carbohydrate 13g
Dietary Fiber 2g
Sugars 8g
Protein 4g
Vitamin A  105%Vitamin C  17%
Calcium  15%Iron  4%
Potassium  11%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Curried Lentils And Vegetables

Date Added: February 28, 2016
This is a great vegetarian recipe that's sure to please lentil lovers, as well as those who enjoy a hint of spice with their food. Best of all, the recipe is simple to follow, and you'll be able to eat in less than an hour!


2 cups Dry Lentils
4 cups Water
1 1/2 cups Carrots Chopped
1 1/2 cups Onions Chopped
1 cup Celery Chopped
Clove Of Garlic minced
3 teaspoons Curry Powder
1 teaspoon Fresh Ginger Grated
1 teaspoon Salt
1 1/2 cups Low Fat Yogurt Plain
Tomato chopped
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1. Rinse lentils and drain.

2. In a Dutch oven combine lentils, water, carrots, onions, celery, garlic, curry powder, ginger (or use 1/4 t ground ginger), and salt.

3. Bring to boiling; reduce heat. Cover and simmer for 30 minutes or till lentils are tender.

4. In a medium mixing bowl stir together yogurt, tomato, and parsley, if desired.

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Dietary Notes:
This recipe is low-fat with 1.17g per serving, low-saturated fat with 0.67g per serving and low-cholesterol with 3.67mg per serving

This recipe is high in Vitamin A with 105% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 17% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Yogurt, Tomato, Garlic, Celery, Onion allergies.
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