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    You are in: Home / Low-cholesterol / Curried Lentils and Vegetables Recipe
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    Curried Lentils and Vegetables

    Curried Lentils and Vegetables. Photo by *Parsley*

    1/1 Photo of Curried Lentils and Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    Engineer in the Kitchen's Note:

    I found this on, did some modifications to it. It is one of our favorites as a healthy side dish or a fast lunch.

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    Units: US | Metric


    1. 1
      Soak the lentils in cold water overnight.
    2. 2
      Combine all ingredients in a pot.
    3. 3
      Bring to a boil, cover and simmer for 30 minutes, or until lentils are tender.

    Ratings & Reviews:

    • on August 07, 2011


      I enjoyed this very much. It was tasty, healthy and filling. I followed the recipe as written and when it was done, I added a splash of red wine vinegar. I used a good-quality madras curry powder. Delicious! Thanx for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 21, 2009


      This is really fast and simple. I cut the recipe in half and used 1 veggie bouillon. I upped the curry powder to double the amount but I looooove curry so..... Really good with rice or in a sourdough bread bowl.

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    • on June 11, 2008


      I used homemade chicken stock in place of half the water. This is a great little vegetarian recipe. I ate the leftovers with a little extra stock as a soup the next day for lunch. I found no reason to soak them overnight. They were completely done in about 45 minutes.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Curried Lentils and Vegetables

    Serving Size: 1 (454 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 386.4
    Calories from Fat 12
    Total Fat 1.4 g
    Saturated Fat 0.2 g
    Cholesterol 0.0 mg
    Sodium 639.8 mg
    Total Carbohydrate 68.3 g
    Dietary Fiber 32.1 g
    Sugars 6.5 g
    Protein 26.1 g

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