- Total time 30 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In saucepan, heat oil over medium heat. Cook mustard seeds, coriander seeds and cumin seeds until they start to pop, about 1minute. Add onion, garlic, ginger, jalapeño pepper and salt; cook, stirring often, until very soft and translucent, about 15 minutes, adding 1 to 2 tbsp water at a time if browning too quickly. Stir in turmeric; cook for 2 minutes. Add tomatoes, lentils and water; bring to boil. Reduce heat to medium-low; cover and cook, stirring occasionally, until lentils are soft, 10 to 12 minutes.
Test Kitchen Tip: Use the bottom of a saucepan or skillet to crush seeds on a cutting board.
Nutritional facts PER SERVING: about
- Fibre 7 g
- Sodium 595 mg
- Sugars 3 g
- Protein 12 g
- Calories 297
- Total fat 12 g
- Potassium 495 mg
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 37 g
%RDI
- Iron 32
- Folate 49
- Calcium 5
- Vitamin A 2
- Vitamin C 25
