Spicy Red Lentil Curry
Egyptian Red Lentil Curry
1/2 C red lentils, rinsed
1 small onion, chopped
1 1/2 tsp curry powder
1/2 tsp salt
1/4 tsp tumeric
2 C water
1 (14.5oz) can diced tomatoes, partially drained
4 cups cauliflower, chopped
1 Tbsp olive oil
1 tsp cumin
3 cloves garlic, minced
2 tsp fresh ginger, minced
1/4 tsp cayenne pepper
2 Tbsp lemon juice
Combine lentils. onions, curry powder, salt, tumeric and water in a large saucepan over low heat. Bring to a boil and simmer. Cook for 40 minutes, until lentils are soft and sauce is thick.
Add tomatoes and cauliflower. Cover and simmer for 10 minutes.
Meanwhile, heat oil over medium-heat. Add cumin, garlic and ginger. Stir for about 1 minute. Add to cauliflower.
Stir in cayenne pepper and lemon juice.
Serve warm. Serve over rice or as-is with a tall glass of water!
Nutritional Information per Serving (Makes 4 servings):
180 calories, 4.5g fat, 0.5g saturated fat, 0mg cholesterol, 28g carbohydrate, 12g fiber, 10g protein, 335mg sodium, 850mg potassium, 25% iron.