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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

Fried Lentils

Source: dLife

An Indian -nspired lentil and onion stew.

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 4.4 Fat, 0.3 Vegetables, 1.4 Starch, 0.4 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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Servings

Ingredients

1.5
1 1/2 cup red lentils, dried 1.0
1 cup fresh chopped onion 1.0
1 tsp ground turmeric 1.0
1 tsp cumin seeds 0.25
0 1/4 tsp hot red pepper flakes 2.0
2 tbsp vegetable oil 0.5
0 1/2 cup fresh cilantro 1.0
1 pinch salt 2.0
2 tsp grated lemon rind

Directions

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.
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.
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.
When ready to serve, top with saved onion mixture and lemon rinds.