Directions:
- In a saucepan add lentils and chicken stock, ginger and turmeric.
- Bring to boil cover partially and cook for 20 minutes on medium heat until lentils are tender.
- Puree 1 c of lentils in a blender, add back to pan and cook 15 minutes more.
- In a skillet heat oil.
- Add mustard seed and shake pan until they start to pop, 20 seconds.
- Add the onion and cook until softened, 5- minutes.
- Add serrano chile, and garlic, cook 1 minute.
- Add cumin and bay leaves, and tomato, cook minutes more.
- Stir this mixture into the lentils, add lemon juice and salt to taste, simmer for 5 minutes.
- Serve over basmati rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 268.22 Kcal (1123 kJ) | ||
| Calories from fat | 35.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.99g | 6% | |
|---|---|---|---|
| Cholesterol | 5.4mg | 2% | |
| Sodium | 264.42mg | 11% | |
| Potassium | 763.73mg | 16% | |
| Total Carbs | 40.4g | 13% | |
| Sugars | 6g | 24% | |
| Dietary Fiber | 15.76g | 63% | |
| Protein | 18.77g | 38% | |
| Vitamin C | 7.7mg | 13% | |
| Iron | 4.8mg | 27% | |
| Calcium | 54.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 98.4 Kcal (412 kJ) | ||
| Calories from fat | 13.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.46g | 6% | |
|---|---|---|---|
| Cholesterol | 1.98mg | 2% | |
| Sodium | 97mg | 11% | |
| Potassium | 280.17mg | 16% | |
| Total Carbs | 14.82g | 13% | |
| Sugars | 2.2g | 24% | |
| Dietary Fiber | 5.78g | 63% | |
| Protein | 6.89g | 38% | |
| Vitamin C | 2.8mg | 13% | |
| Iron | 1.8mg | 27% | |
| Calcium | 19.9mg | 5% | |
* 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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