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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (420g) Recipe makes 4 servings |
||
| Calories 265 | ||
| Calories from Fat 35 | (13%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.9g | 6% | |
| Saturated Fat 1.0g | 5% | |
| Monounsaturated Fat 2.0g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 3mg | 1% | |
| Sodium 499mg | 20% | |
| Potassium 735mg | 21% | |
| Total Carbohydrate 42.4g | 14% | |
| Dietary Fiber 16.4g | 65% | |
| Sugars 11.1g | ||
| Protein 16.1g | 32% | |
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Curried Lentils with Yogurt
By: Sharon123
Aug 14, 2003
In this easy to prepare side dish, yogurt softens the intensity of curry while allowing the spice to impart its distinct, aromatic flavor.
SERVES 4
Ingredients
- 4 cups water
- 1 cup lentils
- 1 small onion, quartered
- 3/4 teaspoon salt
- 2 teaspoons olive oil
- 1 1/2 teaspoons curry powder
- 1 cup plain low-fat yogurt
- 1/2 teaspoon honey or sugar
- 1 medium carrot, grated
- 2 tablespoons chopped fresh parsley leaves
- 1 red delicious apple
Directions
1
In a 2-quart saucepan, heat water, lentils, onion, and 1/2 tsp. salt to boiling over medium heat.2
Reduce heat to low and cook, partially covered, until lentils are tender but not mushy-about 30 minutes.3
Meanwhile, in medium-size skillet, heat oil over medium heat; add curry and cook 30 seconds.4
Remove from heat and cool 5 minutes; stir in yogurt, honey, and remaining 1/4 tsp. salt.5
Drain lentil mixture in strainer; transfer to large serving bowl.6
Fold in yogurt mixture, carrot, and parsley.7
Just before serving, core apple and thinly slice; gently stir slices into lentil mixture and serve.
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More recipes like this one:
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Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Beans > Lentils
- Cuisine > Asian > Southern > Indian
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Stove Top
- Dietary > Vegetarian
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Fat
- Dietary > Low in... > Low Sodium
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- Dietary > Low in... > Low Sat. Fat
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Featured Reviews for This Recipe
From: Nikoma
On Jun 4, 2008
Very very good! I used dried apples which I thought worked out quite well. I love the crunchy and sweet flavor you get from the apples and carrots! Great contrast! 
I did use more curry then called for after reading the other reviews and I think it could still use a bit more. Next time I'll probably use more like 3 1/2 tsp. Thanks for another great lentil recipe Sharon!
From: Panthur
On Mar 31, 2007
Can't rate this probably, cause I used red lentils. Since I used red lentils, I cut the amount of water in half. I liked this but had to use about twice the amount of curry to get it to be spicy for me (and I like things pretty mild). Hubby and I both liked this, served it over rice.
From: Charishma Ramchandani
On Aug 17, 2003
This is simple and good. I'm cutting on fat(as much as I can and wherever I can) so I cooked this in a slightly different way. I omitted the oil totally. I followed steps 1,2 and 3 as they are. While the lentils were cooking, I grated the carrot and put it into a bowl. To this I added honey, salt, yoghurt, curry powder, parsley and the drained lentil-onion mixture. I mixed it all well and then transferred it to a serving bowl. I served it immediately(hot). I liked the crunchiness of the grated carrot in this and the overall flavour was well balanced, too. It was not too spicy nor too sweet. Just right! I did not add the apple(just a personal preference of my family because they don't like me mixing fruits with vegetables, so I had to leave that out). This makes a nice lentil-yoghurt side dish. Thanks for posting!
From: Georgiapea
On Jul 1, 2008
I thought this was really delicious, but just a smidge lacking in flavour. (To be fair I have really bold tastes.) But it was very well balanced, with the curry and the honey and the apples. Yum. Thanks for the recipe - I'll still make it again.
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