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Lentil Vindaloo

Prep Time: 10 Minutes

Total Time: 45 Minutes

Servings: 10

A staple of curry houses and Indian restaurants – vindaloo is traditionally made with pork, but this vegetarian version celebrates lentils alongside tomatoes and Indian spices.

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • 2 Tbsp (30 mL) vegetable oil
  • 1 qt (1 L) yellow onion, minced
  • ¼ cup (60 mL) garlic, minced
  • 2 Tbsp (30 mL) ginger, grated
  • 2 tsp (10 mL) cumin seeds
  • 1 tsp (5 mL) coriander seeds
  • 2 tsp (10 mL) red chili powder
  • 1 tsp (5 mL) turmeric
  • 2 (28 oz) cans crushed tomatoes
  • 2 cups (500 mL) whole red lentils, rinsed
  • 1 qt (1 L) vegetable stock
  • 2 Tbsp (30 mL) garam masala
  • salt and pepper, to taste
  • ¼ cup (60 mL) cilantro, minced

Directions

  1. Heat oil in a large pot over medium heat. Add onion, garlic, and ginger and cook until softened and fragrant.
  2. Add cumin, coriander, chili powder, and turmeric. Stir for a few seconds until fragrant.
  3. Pour in tomatoes and vegetable stock. Bring to a boil, then reduce heat and simmer for 10 minutes.
  4. Stir in lentils and garam masala. Simmer, covered, for 20-25 minutes.
  5. Season with salt and pepper to taste.
  6. Serve hot with rice or naan, and garnished with fresh cilantro.

Nutritional Information

  • Serving Size: 1 ¼ cups (400 mL)
  • Per serving:
  • Calories 270
  • Total Fat 5 g
  • Saturated Fat .5 g
  • Cholesterol 0 mg
  • Carbohydrates 25 g
  • Dietary Fibre 9 g
  • Sugar 12 g
  • Protein 13 g
  • Sodium 930 mg
  • Potassium 878 mg
  • Folate 114 mcg

Tags

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