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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat olive oil in a Dutch oven over medium heat. Add chopped onion, ginger, salt, and 1/2 teaspoon pepper; cover and cook 10 minutes or until soft, stirring occasionally. | 2. Stir in minced garlic, cumin, Homemade Curry Powder, and ground coriander; cook 1 minute. | 3. Stir in water, chicken broth, lentils, and bay leaves; bring to a boil. Reduce heat; cover and simmer for 2 hours or until tender. | 4. Uncover and cook 5 minutes or until most of liquid is absorbed. | 5. Remove from heat; cool slightly. Discard bay leaves. Gradually stir in 1/4 teaspoon pepper, yogurt, and tomato puree; cook over low heat 5 minutes or until thoroughly heated. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	2	cups	chopped	128.0	29.888	3.52	0.32
ginger	1	tablespoon	chopped peeled	4.8	1.0662	0.1092	0.045
salt	3/4	teaspoon		-	-	-	-
black pepper	3/4	teaspoon	ground divided	4.3298	1.1031	0.1792	0.0562
garlic	2	tablespoons	minced	25.33	5.6202	1.0812	0.085
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353
curry powder	2	teaspoons		13.0	2.2332	0.5716	0.5604
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
water	2 1/2	cups		0.0	0.0	0.0	0.0
chicken broth	2	cups	reduced sodium fat free	156.24	3.78	22.2768	5.2416
lentil	2	cups	dried	163.24	34.0956	13.7984	0.847
bay leaf	3			-	-	-	-
plain yogurt	1	cup		-	-	-	-
tomato puree	3/4	cup		71.25	16.8375	3.0938	0.3938

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