|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 45g||16%|
|Dietary Fiber 10g||34%|
|Total Sugars 6g|
|Vitamin C 19mg||95%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is one of those vegetarian recipes that came about just because of the ingredients that we had on hand at the moment, which happened to be lentils, carrots, potatoes, and lots of Indian spices. Made with onions, garlic, scallions, curry powder, chili powder, carrots, and potatoes, this vegetarian and vegan lentil dish is a full meal in itself.
2 tablespoons canola oil, or safflower oil
1 medium onion, chopped
3 cloves garlic, minced
4 medium scallions, chopped
1 tablespoon curry powder
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper, optional
3 medium carrots, thinly sliced
1 large or 2 medium potatoes, chopped into 1-inch chunks
1 cup lentils
2 cups vegetable broth
Heat the garlic, onions and scallions in safflower or canola oil for a few minutes, about 3 to 4, just until onions are soft.
Add the curry powder and chili powder and heat for just 1 minute.
Add the carrots and potatoes, stirring to coat well with spices. Heat for a minute or two, just to give the carrots and potatoes a head start.
Add vegetable broth and lentils. Heat, stirring occasionally for 15 to 20 minutes until lentils, potatoes and carrots are cooked through.