It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Spicy Lentil Curry

Source: dLife

Curry with lentils spiced with cumin.

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 1.1 Fat, 0.6 Vegetables, 2.1 Starch, 0.2 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.
Powered by ESHA

Servings

Ingredients

1.5
1 1/2 cup dried lentils 6.0
6 cup cold water 1.0
1 tsp cumin seeds 1.0
1 tsp vegetable oil 1.0
1 each large onion 1.0
1 each medium tomatoes 1.0
1 each red hot chile peppers 1.0
1 tsp ground ginger 1.0
1 each medium garlic cloves 0.5
0 1/2 tsp ground turmeric 0.5
0 1/2 tsp salt 2.0
2 tbsp fresh cilantro

Directions

Bring the lentils and water to a boil over medium high heat in a heavy saucepan.
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).
Meanwhile, heat a nonstick skillet over medium high heat, and cook the cumin seeds for 1 minute, being careful not to burn them.
Stir in the oil and onion and cook for 4 to 5 minutes, or until the onion is lightly brown.
Add the tomato and chile pepper; cook for 5 minutes, or until the tomato is reduced to pulp, stirring frequently. Remove the chile pepper.
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.
To serve, garnish with the cilantro.