Lentil Tomato Curry is a savory side dish suitable for a vegetarian or vegan diet.
This recipe was adapted from http://wholenewmom.com/recipes/indian-lentil-curry/
Lentil Tomato Curry
Serves: 6
Ingredients
- 1½ Tbsp olive oil
- ½ cup onion, diced
- 3 garlic cloves, minced
- 1½ cups no-salt chicken broth OR vegetable broth
- 1 can (15 oz) no-salt-added diced tomatoes
- 1 cups lentil, rinsed
- ½ tsp turmeric
- ½ tsp ground cumin
- ¼ teaspoon black pepper
- ¼ cup chopped fresh basil OR 2 Tbsp dried basil.
- ¼ tsp Mrs Dash Original Blend
Instructions
- Heat a large heavy pot to medium. Add oil.
- Saute onion until it is tender. Add garlic and sauté 30 seconds.
- Add broth, tomatoes, lentils, tumeric, cumin, pepper, and Mrs Dash Original Blend. Bring to a boil, then reduce heat to low and simmer uncovered, stirring occasionally, 30-40 minutes or until lentils are tender.
- Stir in the basil and serve.
Nutrition Information
Serving size: ½ cup Sodium: 14.2 mg Note that sodium percentages depend on which daily reference you use. 14.2 mg of sodium per serving implies that this recipe provides:
– 1 % of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 1 % of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 1 % of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
