Receta Curried red lentils with bulgar and spinach
Ingredientes
- 1 tablespoon canola oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons minced fresh ginger
- 1 jalapeño pepper, seeded and minced
- 1 1/2 tablespoons garam masala
- 1 teaspoons amchoor (or amchur or green mango) powder (*optional, see note)
- 2 bay leaves
- 1 1/2 cups red lentils, rinsed and picked over
- 1/4 cup bulgar wheat
- 8 cups reduced-sodium vegetable broth
- 3-4 cups fresh spinach leaves
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons lemon juice
- Sea salt and freshly ground pepper, to taste
- Water as needed to thin
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 863g | |
Recipe makes 4 servings | |
Calories 340 | |
Calories from Fat 42 | 12% |
Total Fat 4.75g | 6% |
Saturated Fat 0.47g | 2% |
Trans Fat 0.01g | |
Cholesterol 0mg | 0% |
Sodium 1912mg | 80% |
Potassium 915mg | 26% |
Total Carbs 56.06g | 15% |
Dietary Fiber 23.6g | 79% |
Sugars 7.43g | 5% |
Protein 19.94g | 32% |