| 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”