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    You are in: Home / Recipes / Lentil and Veggie Curry Recipe
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    Lentil and Veggie Curry

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Ex-Pat Mama's Note:

    This recipe is vegan and gluten free. I wrote this recipe with exactly what I used - but you can use any old veggies you have in the fridge. You can also use any type of lentils - the cook time may differ however.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large dutch oven or soup pot cook the onion in the oil over medium high heat. Cook for about 5 minutes, or until tender and translucent. Add the garlic and ginger, cook an additional 30 seconds.
    2. 2
      Add in all the remaining vegetables, the lentils and all of the seasoning EXCEPT the salt.
    3. 3
      Stir until all of the veggies are coated with the spices. Add the vegetable broth and bring to a boil.
    4. 4
      I cook mine in a pressure cooker - so I bring it to a boil and allow to cook on high pressure for 15 minutes. Then I let the pressure reduce naturally which takes an additional 20 minutes or so.
    5. 5
      If you don't plan to use a pressure cooker, just bring the mixture to a boil and allow to simmer for 40 minutes or so until the lentils are tender.
    6. 6
      Add the salt just before serving.
    7. 7
      Serve over brown rice.
    8. 8
      Delicious the next day as leftovers!

    Ratings & Reviews:

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    Nutritional Facts for Lentil and Veggie Curry

    Serving Size: 1 (461 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 349.8
     
    Calories from Fat 48
    13%
    Total Fat 5.3 g
    8%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 709.5 mg
    29%
    Total Carbohydrate 60.2 g
    20%
    Dietary Fiber 24.6 g
    98%
    Sugars 8.4 g
    33%
    Protein 22.1 g
    44%

    The following items or measurements are not included:

    gingerroot

    vegetable broth

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