17 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
  • Accompaniments: basmati rice; basmati rice; roasted cauliflower fresh cilantro sprigs
Nutrition
433
22% daily value
4 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

34% 22

Saturated

8% 2

Trans

- 0

Monounsaturated

- 15

Polyunsaturated

- 4

Carbs

16% 47

Carbs (net)

- 37

Fiber

39% 10

Sugars

- 6

Sugars, added

- 0

Protein

31% 16

Cholesterol

- 0

Sodium

35% 832

Calcium

10% 99

Magnesium

17% 68

Potassium

22% 762

Iron

29% 5

Zinc

15% 2

Phosphorus

31% 215

Vitamin A

59% 527

Vitamin C

36% 22

Thiamin (B1)

39% 1

Riboflavin (B2)

13% 0

Niacin (B3)

13% 3

Vitamin B6

26% 1

Folate equivalent (total)

76% 305

Folate (food)

- 305

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

29% 6

Vitamin K

160% 128
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