16 Ingredients
  • 6 tablespoons vegetable oil
  • 1 medium onion, finely chopped
  • 1 1/4 teaspoons salt
  • 1 (2- by 1-inch) piece peeled fresh ginger, quartered
  • 5 large garlic cloves, coarsely chopped
  • 5 1/3 cups water
  • 1 1/2 teaspoons curry powder
  • 3/4 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1 cup red lentils, picked over and rinsed
  • 3 medium carrots, quartered lengthwise, then cut crosswise into 1/2-inch pieces
  • 3 cups chopped trimmed spinach leaves (3 ounces)
  • 1 cup frozen peas (not thawed)
  • 1/2 cup chopped fresh cilantro
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon dried hot red-pepper flakes
Nutrition
347
17% daily value
5 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

27% 18

Saturated

6% 1

Trans

- 0

Monounsaturated

- 12

Polyunsaturated

- 3

Carbs

12% 37

Carbs (net)

- 29

Fiber

31% 8

Sugars

- 5

Sugars, added

- 0

Protein

25% 13

Cholesterol

- 0

Sodium

28% 665

Calcium

8% 79

Magnesium

14% 54

Potassium

17% 610

Iron

24% 4

Zinc

12% 2

Phosphorus

25% 172

Vitamin A

47% 421

Vitamin C

29% 17

Thiamin (B1)

31% 0

Riboflavin (B2)

11% 0

Niacin (B3)

10% 2

Vitamin B6

21% 0

Folate equivalent (total)

61% 244

Folate (food)

- 244

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

24% 5

Vitamin K

128% 102
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