Directions:
- Heat canola oil in a Dutch oven over medium-high heat; cook and stir onion, carrots, salt, black pepper, and sugar until onion is a deep brown color, 15 to 20 minutes. Reduce heat to medium; add garlic, chile pepper, ginger, and curry powder. Stir constantly to incorporate, about 5 minutes.
- Increase heat to medium-heat and stir 1 can vegetable broth into the onion mixture. Scrape up any vegetables or curry powder stuck to the bottom of the pot with a wooden spoon. Add lentils and remaining 1 can of vegetable broth; cook until lentils are tender, about 30 minutes. Stir cilantro into lentils before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 347.7 Kcal (1456 kJ) | ||
| Calories from fat | 135.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.1g | 23% | |
|---|---|---|---|
| Cholesterol | 0.14mg | 0% | |
| Sodium | 101.91mg | 4% | |
| Potassium | 724.56mg | 15% | |
| Total Carbs | 40.8g | 14% | |
| Sugars | 4.81g | 19% | |
| Dietary Fiber | 18.37g | 73% | |
| Protein | 14.24g | 28% | |
| Vitamin C | 8.2mg | 14% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 5.5mg | 30% | |
| Calcium | 75mg | 8% | |
| Amount Per 100 g | |||
| Calories | 227.69 Kcal (953 kJ) | ||
| Calories from fat | 88.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.88g | 23% | |
|---|---|---|---|
| Cholesterol | 0.09mg | 0% | |
| Sodium | 66.73mg | 4% | |
| Potassium | 474.46mg | 15% | |
| Total Carbs | 26.72g | 14% | |
| Sugars | 3.15g | 19% | |
| Dietary Fiber | 12.03g | 73% | |
| Protein | 9.32g | 28% | |
| Vitamin C | 5.4mg | 14% | |
| Vitamin A | 0.2mg | 10% | |
| Iron | 3.6mg | 30% | |
| Calcium | 49.1mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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