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Fried Lentils
Source: dLife

An Indian -nspired lentil and onion stew.

Prep Time: 20 minutes
Cook Time: 70 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 167.9
Total Carbs 23.2 g
Dietary Fiber 5.7 g
Sugars 1.6 g
Total Fat 4.4 g
Saturated Fat 0.5 g
Unsaturated Fat 2.3 g
Potassium 355.1 mg
Protein 10.1 g
Sodium 18.8 mg
Dietary Exchanges
1 Fat , 1/2 Vegetables , 1 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  red lentils, dried
1 cup  fresh chopped onion
1 tsp  ground turmeric
1 tsp  cumin seeds
0 1/4 tsp  hot red pepper flakes
2 tbsp  vegetable oil
0 1/2 cup  fresh cilantro
1 pinch  salt
2 tsp  grated lemon rind
  1. Rinse, dry and sort lentils, removing any stones. Cover lentils with 2 inches of water in a pot and bring to a boil. Lower heat, place lid on pot, and simmer 30 to 40 minutes or until lentils are very tender. Strain well.
  2. Pour oil in frying pan and cook onion, turmeric, cumin seeds, and red pepper 5 to 8 minutes or until soft. Set aside 1/4 cup onion mixture.
  3. Add lentils to frying pan and cook, stirring almost constantly, over low heat 10 to 20 minutes or until mixture is thick. Mix in cilantro and salt.
  4. When ready to serve, top with saved onion mixture and lemon rinds.

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