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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Preparation Time

  Cooking Time - 50 minutes, Preparation Time - 25 minutes

• Source

  All Recipes

| 1. Heat canola oil in a Dutch oven over medium-high heat; cook and stir onion, carrots, salt, black pepper, and sugar until onion is a deep brown color, 15 to 20 minutes. Reduce heat to medium; add garlic, chile pepper, ginger, and curry powder. Stir constantly to incorporate, about 5 minutes. | 2. Increase heat to medium-heat and stir 1 can vegetable broth into the onion mixture. Scrape up any vegetables or curry powder stuck to the bottom of the pot with a wooden spoon. Add lentils and remaining 1 can of vegetable broth; cook until lentils are tender, about 30 minutes. Stir cilantro into lentils before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
canola oil	1/4	cup		481.78	0.0	0.0	54.5
onion	1		diced	60.0	14.01	1.65	0.15
carrot	2		peeled diced	104.96	24.5248	2.3808	0.6144
salt black pepper	to taste		ground	-	-	-	-
white sugar	1/2	teaspoon		8.127	2.0996	0.0	0.0
garlic	3	cloves	minced	13.41	2.9754	0.5724	0.045
chile pepper	1		minced	2.4975	0.5385	0.0816	0.0448
ginger	1	teaspoon	grated	6.03	1.2892	0.1616	0.0763
curry powder	3	tablespoons		61.425	10.5519	2.7008	2.6479
vegetable broth	2	cans	divided	393.36	63.772	14.4232	9.2976
lentil	1	cup		81.62	17.0478	6.8992	0.4235
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208

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