|
 | | | < Healing Kitchen
< Previous Page |  |
Lentils, like other legumes, are packed with protein and are virtually fat-free. They take much less time to cook than dried beans or peas. Lentils are a mainstay of Indian cuisine, and this recipe with turmeric and yogurt, is full of Indian flavors.
- 1 cup lentils
- 3 cups canned vegetable broth
- 1 clove garlic, minced
- 1/2 teaspoon turmeric
- 1 cup diced carrots
- 1 cup quartered cherry tomatoes
- 1/4 cup plain nonfat yogurt
1. In medium saucepan, combine lentils, vegetable broth, garlic, and turmeric, and bring to a boil over high heat. Cover, reduce heat to low, and simmer 25 minutes.
2. Add carrots and simmer 5 minutes. Add cherry tomatoes and simmer 3 to 5 minutes until carrots are tender and cherry tomatoes are just softened. Remove from heat and drain broth (reserving for soups if desired). Stir in yogurt and serve hot. Per serving: 207 calories, 1.4g total fat, 0.1g saturated fat, 0.1g monounsaturated fat, 0.3g polyunsaturated fat, 16g dietary fiber, 16g protein, 36g carbohydrate, 0mg cholesterol, 778mg sodium.
Good source of: beta-carotene, fiber, folate, iron. |
Date Published: 9/20/2005
Date Reviewed: 9/20/2005 |
> Printer-friendly Version | | |
|
| |
|
|  | |
