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Spicy Lentil Curry
Source: dLife

Curry with lentils spiced with cumin.

Prep Time: 5 minutes
Cook Time: 60 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 199.1
Total Carbs 35.2 g
Dietary Fiber 7.1 g
Sugars 4.8 g
Total Fat 1.1 g
Saturated Fat 0.1 g
Unsaturated Fat 0.6 g
Potassium 80.3 mg
Protein 14.7 g
Sodium 207.0 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 2 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 1/2 cup  dried lentils
6 cup  cold water
1 tsp  cumin seeds
1 tsp  vegetable oil
1 each  large onion
1 each  medium tomatoes
1 each  red hot chile peppers
1 tsp  ground ginger
1 each  medium garlic cloves
0 1/2 tsp  ground turmeric
0 1/2 tsp  salt
2 tbsp  fresh cilantro
  1. Bring the lentils and water to a boil over medium high heat in a heavy saucepan.
  2. Reduce the heat and simmer, partially covered, for 45 to 50 minutes, or until the lentils are tender (skim off foam and stir occasionally during this time).
  3. Meanwhile, heat a nonstick skillet over medium high heat, and cook the cumin seeds for 1 minute, being careful not to burn them.
  4. Stir in the oil and onion and cook for 4 to 5 minutes, or until the onion is lightly brown.
  5. Add the tomato and chile pepper; cook for 5 minutes, or until the tomato is reduced to pulp, stirring frequently. Remove the chile pepper.
  6. When the lentils are tender, stir in the tomato mixture and all the remaining ingredients except the cilantro, and simmer for 10 to 15 minutes.
  7. To serve, garnish with the cilantro.

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