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Indian Lentils

Prep Time5 minutes
Cook Time50 minutes
Total Time55 minutes
Servings: 4
Calories: 240kcal
Author: Catherine McCord

Ingredients

  • 1 Tsp fresh ginger, grated
  • 1 Garlic Clove, grated
  • 1 1/2 Tsp ground cumin
  • 2 Tsp ground coriander
  • 1/4 Tsp turmeric
  • 1 tablespoon olive oil
  • 1 Medium Shallot, minced
  • 3 tablespoon Tomato Paste (mixed with 3 Tbsp Water)
  • 1 1/4 Cups Green Lentils
  • 1 Cup green beans, chopped
  • 1 Cup Carrots, cut into coins
  • 1 1/2 Cups Kale, shredded (I used Dinosaur Kale)
  • 1 Tsp kosher salt
  • 1/2 Cup cilantro, chopped

Instructions

  • Mix the first 5 ingredients in a bowl with 1/4 cup of water to make a paste.
  • Heat the oil in a large saucepan and saute the shallots over medium heat for 1 minute.
  • Add the spice mixture and cook an additional 1-2 minutes.
  • Add the tomato paste mixture and cook an additional 1-2 minutes or until the liquid is almost evaporated.
  • Add the lentils and 5 cups of water. Bring to a boil and reduce to a simmer. Partially cover the pot and cook for 25 minutes.
  • Add the vegetables, salt and cilantro and cook for an additional 15 minutes or until vegetables and lentils are tender.
  • Serve.
  • *Allow to cool and place in appropriate tupperware or ziploc bag, label and freeze up to 4 months. When ready, defrost in a pot over low-medium heat or in the fridge for 24-48 hours.

Nutrition

Calories: 240kcal | Carbohydrates: 38g | Protein: 14g | Fat: 3g | Sodium: 520mg | Fiber: 17g | Sugar: 4g