Pink Lentil Curry

Courtesy of Dr. Andrew Weil

Ingredients

1 pound pink lentils
1 tablespoon expeller-pressed canola oil
1/2 cup carrots, chopped
1/2 cup celery, chopped
1 cup onion, chopped
2 cup cabbage, chopped
Curry powder to taste
4 cloves garlic, mashed
1 tablespoon chopped gingerroot
1 tablespoon soy sauce, or to taste
4 cups hot cooked rice

Instructions

Pick over lentils, removing any stones or foreign matter. Place in a bowl or colander and rinse thoroughly. Place lentils in pot with enough cold water to cover well. Bring to a boil, lower heat, and cook, partially covered, until lentils become a thick mush (about one hour).

Meanwhile, heat canola oil in skillet, add vegetables and a little water, stir and cover. Cook, stirring occasionally, until vegetables are barely tender.

Add curry powder, garlic and ginger. Stir, then replace cover and simmer until vegetables are tender.

Add vegetables and soy sauce to lentil mixture. Toss together, correct seasonings, and simmer for 10 minutes to blend flavors.

Serve with rice.

Nutrients Per Serving

Calories: 482.8
Protein: 23.6 grams
Fat: 3.6 grams
Saturated Fat: 0.4 grams
Monounsat Fat: 1.5 grams
Polyunsat Fat: 1.3 grams
Carbohydrate: 90.2 grams
Fiber: 18.2 grams
Cholesterol: 0.0 mg
Vitamin A: 1,771.0 IU
Vitamin E: 0.8 mg/IU
Vitamin C: 15.5 mg
Calcium: 80.6 mg
Magnesium: 102.0 mg