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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Preparation Time

  Cooking Time - 30 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Fill a large pot with lightly salted water; add lentils and bring to a rolling boil. Cook until slightly tender, about 10 minutes. Add grated carrots; cook until slightly softened, about 10 minutes. Drain lentils and carrots. | 2. Heat olive oil in the same pot over medium heat; add onions and garlic. Cook and stir until onions wilt and become transparent, 5 to 7 minutes. Stir in lentils and carrots and reduce heat to medium-low. Add enough water to the pot to keep the lentil mixture from drying out. | 3. Sprinkle cumin, cayenne, curry powder, salt, and pepper over lentils; stir until heated through and fragrant, about 5 minutes. Serve over rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
brown lentil	14	ounces		353.0333	0.0	78.54	1.9833
carrot	2		grated	104.96	24.5248	2.3808	0.6144
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
onion	2		sliced	128.0	29.888	3.52	0.32
garlic	3	cloves	crushed	13.41	2.9754	0.5724	0.045
water	2	tablespoons		0.0	0.0	0.0	0.0
cumin	1 1/2	teaspoons	ground	11.8125	1.3936	0.561	0.7015
cayenne pepper	1/4	teaspoon	ground	1.431	0.2548	0.054000000000000006	0.0777
yellow curry powder	1/4	teaspoon		353.0333	0.0	78.54	1.9833
brown rice	4	cups	cooked	2294.16	483.3536	45.6936	17.5696

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.