Directions:
- Place onion and garlic in a large pot with water to cook, stirring for a couple of minutes.
- Add 1 tablespoon each of cumin, chili powder, and curry powder and stir to coat.
- Add the vegetable stock and lentils.
- Mix well, bring to a boil, reduce the heat, cover, and cook for 30 minutes.
- Add the tomatoes, potatoes and cauliflower.
- Add another Tablespoon each of cumin, chili powder, and curry, if desired (to taste).
- Continue to cook for another 30 minutes.
- Stir in the peas.
- Cook for 5 minutes.
- Remove from the heat and stir in the cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1093.53 Kcal (4578 kJ) | ||
| Calories from fat | 127.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.17g | 22% | |
|---|---|---|---|
| Cholesterol | 4.92mg | 2% | |
| Sodium | 2991.73mg | 125% | |
| Potassium | 4264.25mg | 91% | |
| Total Carbs | 198.22g | 66% | |
| Sugars | 30.96g | 124% | |
| Dietary Fiber | 58.82g | 235% | |
| Protein | 55.69g | 111% | |
| Vitamin C | 207.2mg | 345% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 24.9mg | 138% | |
| Calcium | 382.3mg | 38% | |
| Amount Per 100 g | |||
| Calories | 79.64 Kcal (333 kJ) | ||
| Calories from fat | 9.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.03g | 22% | |
|---|---|---|---|
| Cholesterol | 0.36mg | 2% | |
| Sodium | 217.88mg | 125% | |
| Potassium | 310.56mg | 91% | |
| Total Carbs | 14.44g | 66% | |
| Sugars | 2.25g | 124% | |
| Dietary Fiber | 4.28g | 235% | |
| Protein | 4.06g | 111% | |
| Vitamin C | 15.1mg | 345% | |
| Iron | 1.8mg | 138% | |
| Calcium | 27.8mg | 38% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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