Directions:
- Heat oil in a pot.
- Add freshgarlic, ginger and onion.
- Saute until the onion is tender and the raw smell of ginger and garlic is gone.
- Add curry powder, ground cumin, ground ginger, chili pepper and mix.
- Add the remaining ingredients, except salt and pepper.
- Bring to a boil, then lower the heat to maintain a simmer(about medium heat), and let cook uncovered for about 15 minutes,stirring occasionally.
- Season with salt and pepper, cover with lid,turn the heat to low, and let cook until lentils are tender (approx 15 minutes more).
- Serve hot.
- For Vegetarian use the vegetable bouillon cubes .
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 463.89 Kcal (1942 kJ) | ||
| Calories from fat | 78.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.71g | 13% | |
|---|---|---|---|
| Cholesterol | 0.62mg | 0% | |
| Sodium | 1757.6mg | 73% | |
| Potassium | 1254.52mg | 27% | |
| Total Carbs | 70.4g | 23% | |
| Sugars | 6.18g | 25% | |
| Dietary Fiber | 32.96g | 132% | |
| Protein | 27.74g | 55% | |
| Vitamin C | 18.5mg | 31% | |
| Iron | 9.3mg | 52% | |
| Calcium | 160.7mg | 16% | |
| Amount Per 100 g | |||
| Calories | 65.3 Kcal (273 kJ) | ||
| Calories from fat | 11.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.23g | 13% | |
|---|---|---|---|
| Cholesterol | 0.09mg | 0% | |
| Sodium | 247.43mg | 73% | |
| Potassium | 176.6mg | 27% | |
| Total Carbs | 9.91g | 23% | |
| Sugars | 0.87g | 25% | |
| Dietary Fiber | 4.64g | 132% | |
| Protein | 3.9g | 55% | |
| Vitamin C | 2.6mg | 31% | |
| Iron | 1.3mg | 52% | |
| Calcium | 22.6mg | 16% | |
* 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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