Red lentils turn yellow when cooked. Serve over rice. From eatingwell.com red lentils, onion, curry powder, salt turmeric water plum tomato or canned tomatoes, cauliflower florets jalapeno pepper, canola oil cumin seeds garlic, minced fresh ginger cayenne pepper emon juice fresh cilantro , sugar cvt

Ingredients

96	g (1/2 cup) red lentils, rinsed (75161)
1	small onion, chopped
2	teaspoons curry powder, preferably Madras
1/2	teaspoon salt
1/4	teaspoon turmeric
2	cups water
248	g (4 plum) tomatoes (11529), seeded and chopped, or one 14-ounce can tomatoes, drained and chopped
4	cups cauliflower florets
1	jalapeno pepper, halved, seeded and thinly sliced
1	tablespoon canola oil
1	tablespoon cumin seeds
3	cloves garlic, minced
2	teaspoons ginger root, minced
1/4	teaspoon cayenne pepper
2	tablespoons lemon juice
1	tablespoon chopped fresh cilantro
1	teaspoon sugar

Directions

1. Combine lentils, onions, curry powder, salt, turmeric and water in a large saucepan over low heat; bring to a simmer. Cover and cook, stirring occasionally, until the lentils are soft and the sauce has thickened, about 45 minutes. Add tomatoes, cauliflower and jalapeno peppers and simmer, covered, until the cauliflower is tender, 8 to 10 minutes longer. Remove from heat.
   
   
2. Heat oil in a small skillet over medium-high heat. Add cumin seeds and cook for about 10 seconds. Add garlic and ginger; cook, stirring, until the garlic is lightly browned, about 1 minute. Stir in cayenne and immediately add the oil-spice mixture to the cauliflower mixture. Stir in lemon juice, cilantro and sugar. Taste and adjust seasonings with additional salt and cayenne.
   
   

Categories

Beans, Herbs, Tomatoes, Vegetables, Main Dish, Indian, Simmer, Vegetarian

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in saturated fat No cholesterol High in dietary fiber Very high in vitamin C