Photo: Kevin McCutcheon
Curry Red Lentil Stew Recipe with Tomatoes
12 ingredients
10 min + 30 min
Serves 4
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Estimated Nutrition (whole recipe, rough)
422
Calories
29g
Protein
15g
Fat
45g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tbsp canola oil
- 1 medium onion, chopped
- 1 tbsp minced fresh ginger
- 3 cloves garlic, minced
- 2 tsp garam masala
- 2 tsp curry powder
- 1 1/2 cups red lentils
- 3 cups vegetable broth
- 1 (14 oz) can diced tomatoes, including juices
- Salt and pepper, to taste
- 1/4 cup plain nonfat Greek yogurt
- 4 tsp minced cilantro
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By cookincanuck ·
Recipe sourced from
openrecipes