Recipes
Curried Lentils and Vegetables
Ingredients:
Yield: 4 servings Serving Size: 2/3 cup (150 mL)
- 2 Tbsp (30 mL) canola oil
- 1 medium onion, minced
- 2 cloves garlic, minced
- 2 tsp (10 mL) curry powder
- 1 tsp (5 mL) ground cinnamon
- ½ tsp (2 mL) ground cloves
- ½ tsp (2 mL) dried thyme
- 1 cup (250 mL) water
- ½ cup (125 mL) dried green lentils, rinsed
- 1 cup (250 mL) carrots, peeled and diced
- 1 medium sweet potato, peeled and cubed
- 1 can (14 ounces/398 mL) low sodium diced tomatoes
- 1 Tbsp (15 mL) cooking sherry
- ¼ tsp (1 mL) freshly ground pepper chopped cilantro, optional garnish
Instructions:
1. In large saucepan with lid, heat canola oil to medium. Add onion and sauté until softened, about 5 minutes. Add garlic, curry powder, cinnamon, cloves and thyme. Stir and cook for about 2 minutes.
2. Add water, lentils, carrots, sweet potato, tomatoes (and their liquid) and sherry. Simmer for about 15 minutes or until vegetables are tender.
3. Season to taste with pepper and garnish with cilantro, if using. Serve.
Notes:
Carbohydrate exchange information
1 Carbohydrate Choice
½ Meat & Alternative Choice
Recipe courtesy of www.CanolaInfo.org