Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Low-cholesterol / Curried Lentils and Vegetables Recipe
    Lost? Site Map

    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 bhg.com, did some modifications to it. It is one of our favorites as a healthy side dish or a fast lunch.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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

      55

      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

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 11, 2008

      55

      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

    Advertisement

    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
    28%
    Total Fat 1.4 g
    2%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 639.8 mg
    26%
    Total Carbohydrate 68.3 g
    22%
    Dietary Fiber 32.1 g
    128%
    Sugars 6.5 g
    26%
    Protein 26.1 g
    52%

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites