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    You are in: Home / Recipes / Indian Spiced Lentils Recipe
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    Indian Spiced Lentils

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    10 mins

    2 hrs

    greysangel's Note:

    A delicious Cooking Light Recipe from Sept 2003 To keep the whole-milk yogurt from curdling, allow the lentils to cool slightly before stirring. Make the lentils a day ahead and refrigerate, then warm them over low heat. Serve as a side dish or as an appetizer with pita wedges.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat olive oil in a Dutch oven over medium heat. Add chopped onion, ginger, salt, and 1/2 teaspoon pepper; cover and cook 10 minutes or until soft, stirring occasionally.
    2. 2
      Stir in minced garlic, cumin, Homemade Curry Powder, and ground coriander; cook 1 minute.
    3. 3
      Stir in water, chicken broth, lentils, and bay leaves; bring to a boil. Reduce heat; cover and simmer for 2 hours or until tender.
    4. 4
      Uncover and cook 5 minutes or until most of liquid is absorbed.
    5. 5
      Remove from heat; cool slightly. Discard bay leaves. Gradually stir in 1/4 teaspoon pepper, yogurt, and tomato puree; cook over low heat 5 minutes or until thoroughly heated.

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    Nutritional Facts for Indian Spiced Lentils

    Serving Size: 1 (148 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 158.2
     
    Calories from Fat 21
    13%
    Total Fat 2.3 g
    3%
    Saturated Fat 0.6 g
    3%
    Cholesterol 2.6 mg
    0%
    Sodium 164.0 mg
    6%
    Total Carbohydrate 25.3 g
    8%
    Dietary Fiber 10.7 g
    42%
    Sugars 3.5 g
    14%
    Protein 9.7 g
    19%

    The following items or measurements are not included:

    reduced-sodium fat-free chicken broth

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