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Ingredientes
- 1 c. dry lentils
- 2 to 2 1/4 c. water
- 1 tbsp. vegetable oil
- 1 med. tomato, peeled, seeded, minced
- 1/2 c. finely minced onion
- 1/2 teaspoon grnd cumin
- 1 imported bay leaf
- 1 1/2 inch cinnamon stick
- 1/2 teaspoon chopped pared fresh ginger root
- 1/4 teaspoon grnd coriander
- 1/8 teaspoon grnd red (cayenne) pepper
- 1/8 teaspoon turmeric
- 2 whole cloves
- 1 tbsp. chopped fresh coriander
- 1/4 teaspoon salt
Direcciones
- Heat lentils and 2 c. water in small saucepan to boiling; reduce heat. Simmer, uncovered, stirring occasionally, 45 min; reserve.
- Heat oil in large skillet over medium heat till warm. Add in tomato, onion, cumin, bay leaf, cinnamon stick, ginger root, grnd coriander, red pepper, turmeric and cloves. Saute/fry till onion is tender, 6 to 8 min.
- Add in reserved lentils and chopped fresh coriander; heat to simmering, adding 1/4 c. water if necessary. Add in salt; simmer 5 min. Remove and throw away cloves, cinnamon stick and bay leaf. Serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 453g | |
| Recipe makes 2 servings | |
| Calories 442 | |
| Calories from Fat 78 | 18% |
| Total Fat 8.85g | 11% |
| Saturated Fat 0.8g | 3% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 314mg | 13% |
| Potassium 1168mg | 33% |
| Total Carbs 66.94g | 18% |
| Dietary Fiber 32.5g | 108% |
| Sugars 4.98g | 3% |
| Protein 26.29g | 42% |
