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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse the lentils in cold water until the water runs clear. | 2. Add lentils and enough water to cover to a saucepan and simmer until the lentils are tender (about 30 minutes). | 3. Add water if necessary. | 4. While the lentils are cooking, caramelize the onions in the vegetable oil in a large skillet. | 5. Combine the curry paste, spices, garlic and ginger in a bowl. | 6. Mix well. | 7. When the onions are cooked, add the curry mixture to the pan. | 8. Cook over a high heat, stirring constantly for 1-2 minutes. | 9. Stir in the tomat puree and reduce the heat to a simmer. | 10. Cook the curry base until the lentils are ready. | 11. When the lentils are tender, drain off any exceess water and add the lentils to the curry mixture. | 12. Combine thoroughly and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red lentil	1	cup		687.36	121.152	45.9072	4.1664
onion	1	cup	diced	64.0	14.944	1.76	0.16
vegetable oil	1 1/2	1/2		175.84799999999998	0.0	0.0	20.4
curry paste	1	tablespoon		-	-	-	-
turmeric	1/2	teaspoon	ground	4.68	1.0071	0.1452	0.0488
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
chili powder	1/2	teaspoon		3.807	0.6709999999999999	0.1817	0.1928
salt	1/2	teaspoon		-	-	-	-
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
garlic	1/2	teaspoon	minced	2.086	0.4628	0.08900000000000001	0.006999999999999999
ginger	1/2	teaspoon	minced	0.8	0.1777	0.0182	0.0075
tomato puree	1	can		312.36	73.8156	13.562999999999999	1.7262

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