curry
| 1 | tablespoon olive oil |
| 125 | g onion, chopped |
| 1 | tablespoon fresh ginger, peeled, minced |
| 1 | teaspoon cumin seed |
| 1 | teaspoon turmeric, ground |
| 1/2 | teaspoon red pepper, crushed |
| 2 | tsp garlic, minced |
| 380 | g tomato, chopped |
| 590 | ml water |
| 190 | g dried lentil |
| 2 | tablespoons fresh lime juice |
| 1 | tablespoon fresh cilantro, minced |
- Heat olive oil in large saucepan over med-high heat. Add onion and next 5 ingredients (onions through garlic); saute 2 minutes.
- Add tomato; saute 1 minute. Stir in water and lentils; bring to a boil.
- Cover, reduce heat, and simmer 35 minutes or until lentils are tender.
- Stir in lime juice, coriander.
Brunch, First Course, Main Dish, Side Dish
| Nutrition Facts | ||||||
Serving Size 224.6g |
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Amount Per Serving |
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|
Calories 160 Calories from Fat
26 |
||||||
% Daily Value* |
||||||
|
Total Fat
2.9g 4%
|
||||||
|
Saturated Fat
0.4g 2%
|
||||||
|
Cholesterol
0mg 0%
|
||||||
|
Sodium
10mg 0%
|
||||||
|
Total Carbohydrates
25.2g 8%
|
||||||
|
Dietary Fiber
11.0g 44%
|
||||||
|
Sugars
3.3g |
||||||
|
Protein
9.2g
|
||||||
|
||||||
* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
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