| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | October 199 | 1 | servings | |
INGREDIENTS
| 6 | c | Water |
| 2 | c | Lentils; rinsed, drained |
| 1 | tb | Chopped fresh ginger |
| 1 | ts | Salt |
| 3 | tb | Vegetable oil |
| 2 | c | Finely chopped onions |
| 1 | ts | Chili powder |
| 1 | pn | Ground cloves |
| Curry powder | ||
| 1/3 | c | Chopped fresh cilantro |
INSTRUCTIONS
Bring first 4 ingredients and 1 tablespoon oil to boil in large saucepan. Reduce heat to medium; simmer uncovered until lentils are tender, about 35 minutes. Meanwhile, heat remaining 2 tablespoons oil in heavy medium skillet over medium heat. Add onions and saute until brown, about 18 minutes. Mix in chili powder and cloves; stir 1 minute. Stir onion mixture into lentils. Season with pepper. Transfer to bowl. Sprinkle with curry powder, then cilantro. Makes 6 servings. Bon Appetit October 1999 Converted by MC_Buster. Per serving: 1794 Calories (kcal); 46g Total Fat; (22% calories from fat); 112g Protein; 249g Carbohydrate; 0mg Cholesterol; 2252mg Sodium Food Exchanges: 14 1/2 Grain(Starch); 9 Lean Meat; 5 Vegetable; 0 Fruit; 8 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”