Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Cilantro Lentils
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- Level: Easy
- Total: 1 hr
- Prep: 15 min
- Cook: 45 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 214 calorie
- Total Fat
- 5 grams
- Saturated Fat
- 2.5 grams
- Cholesterol
- 10 milligrams
- Sodium
- 117 milligrams
- Carbohydrates
- 30 grams
- Dietary Fiber
- 7 grams
- Protein
- 13 grams
- Sugar
- 2 grams
Red lentils cook down into a thick and comforting stew scented with ginger, turmeric and cayenne pepper. A nod to the South Asian staple dal, this recipe easily feeds a crowd on a budget.
- Level: Easy
- Total: 1 hr
- Prep: 15 min
- Cook: 45 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 214 calorie
- Total Fat
- 5 grams
- Saturated Fat
- 2.5 grams
- Cholesterol
- 10 milligrams
- Sodium
- 117 milligrams
- Carbohydrates
- 30 grams
- Dietary Fiber
- 7 grams
- Protein
- 13 grams
- Sugar
- 2 grams
Ingredients
Directions
- Combine the lentils, 6 cups water, the tomato, ginger, turmeric, cayenne and 1 1/2 teaspoons salt in a saucepan over medium-high heat. Bring to a simmer and cook, vigorously whisking occasionally, until the lentils are broken up and the mixture is thick, about 45 minutes.
- Melt the butter in a small skillet over medium heat. Add the garlic and cook 1 minute; stir into the lentils along with the cilantro and lemon juice. Season with salt.
