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Ingredientes
- 2 c. Dry lentils, rinsed
- 2 Tbsp. Oil
- 1 med Onion, diced
- 10 x Mushrooms, sliced (up to 12)
- 1 sm Zucchini, diced
- 2 x Tomatoes, diced
- 4 x Cloves garlic
- 1 x Jalapeno, chopped (I used 4)
- 1 Tbsp. Chopped ginger root
- 1 Tbsp. Madras curry pwdr
- 1 tsp Cumin
- 1 tsp Grnd coriander
- 1 tsp Salt
- 1/2 tsp Black pepper
- 2 c. Potatoes, diced
- 2 x Carrots, diced
- 8 x Broccoli or possibly cauliflower florets
Direcciones
- Here's three recipes from "Lean Bean Cuisine" by Jay Solomon which I like.
- Place lentils in plenty of water and cook 45 min. Drain reserving 2 c. liquid. Heat oil in large frying pan and add in onions, mushrooms, and zucchini. Cook 7 min till veggies are soft. Add in tomatoes, garlic, chiles, and ginger. Cook 4-5 min. Add in seasonings and cook 1 minute.
- Blend in lentils, cooking liquid, potatoes, and carrots. Cook over low for 40 min. Add in broccoli and cook 5-10 min. Serve over Basmati rice. A nice chutney goes well with this.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 708g | |
| Recipe makes 6 servings | |
| Calories 496 | |
| Calories from Fat 65 | 13% |
| Total Fat 7.47g | 9% |
| Saturated Fat 0.7g | 3% |
| Trans Fat 0.12g | |
| Cholesterol 0mg | 0% |
| Sodium 575mg | 24% |
| Potassium 2628mg | 75% |
| Total Carbs 84.73g | 23% |
| Dietary Fiber 35.0g | 117% |
| Sugars 12.97g | 9% |
| Protein 33.13g | 53% |
