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This is a basic recipe that you can play with for seasonings and ingredients. My first batch was good, but since then I’ve experimented with more or less spice, other veggies like mushrooms, and meat. It’s different every time I make it now. Serve over basmati rice with naan bread.
Ingredients
- 2 tablespoons olive oil
- 1 large white onion, chopped
- ½ cup dry lentils
- 2 cloves garlic, minced
- 3 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 pinch cayenne pepper
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can garbanzo beans, drained and rinsed
- 1 (8 ounce) can kidney beans, drained and rinsed
- ½ cup raisins
- salt and pepper to taste
Directions
Step 1
Heat the oil in a large pot over medium heat, and cook the onion until tender. Mix in the lentils and garlic, and season with curry powder, cumin, and cayenne pepper. Cook and stir 2 minutes. Stir in the tomatoes, garbanzo beans, kidney beans, and raisins. Season with salt and pepper. Reduce heat to low, and simmer at least 1 hour, stirring occasionally.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 209 | |
| % Daily Value * | |
| Total Fat5g | 6% |
| Saturated Fat1g | 3% |
| Sodium298mg | 13% |
| Total Carbohydrate36g | 13% |
| Dietary Fiber10g | 36% |
| Total Sugars2g | |
| Protein9g | |
| Vitamin C12mg | 62% |
| Calcium81mg | 6% |
| Iron4mg | 23% |
| Potassium569mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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