| Pink Lentil Curry |
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1 lb pink lentils
1 Tbsp canola oil 1/2 cup carrot, chopped 1/2 cup celery, chopped 1 cup onion, chopped 2 cups cabbage, chopped Curry powder to taste 4 cloves garlic, mashed 1 Tbsp chopped gingerroot 1 Tbsp soy sauce or to taste 4 cups hot cooked rice Pick over lentils removing any stones or foreign matter. Place in a bowl and rinse thoroughly. Place lentils in a pot with enough cold water to cover well. Bring to a boil, lower heat and cook, partially covered until lentils become a thick mush (about one hour). Meanwhile heat oil in skillet, add vegetables and a little water to cover. Cook, stirring occasionally until vegetables are barely tender. Add curry powder, garlic and ginger. Stir, then replace cover and simmer until vegetables are tender. Add vegetables and soy sauce to lentil mixture. Toss together, correct seasonings if necessary and simmer for 10 minutes to blend flavors. Serve with rice. Serves 6. Nutritional Facts: Calories 482; Protein 23.6g; Fat 3.6g; Saturated Fat 0.4g; Monounsat Fat 1.5g; Polyunsat Fat 1.3g; Carbohydrate 90.2g; Fiber 18.2g; Cholesterol 0.0mg; Vitamin A 1,771 IU; Vitamin E 0.8mg/IU; Vitamin C 15.5mg; Calcium 80.6mg; Magnesium 102mg |
