Directions:
- In a 2-quart saucepan, heat water, lentils, onion, and 1/2 tsp. salt to boiling over medium heat.
- Reduce heat to low and cook, partially covered, until lentils are tender but not mushy-about 30 minutes.
- Meanwhile, in medium-size skillet, heat oil over medium heat; add curry and cook 30 seconds.
- Remove from heat and cool 5 minutes; stir in yogurt, honey, and remaining 1/4 tsp. salt.
- Drain lentil mixture in strainer; transfer to large serving bowl.
- Fold in yogurt mixture, carrot, and parsley.
- Just before serving, core apple and thinly slice; gently stir slices into lentil mixture and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 271.03 Kcal (1135 kJ) | ||
| Calories from fat | 36.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.08g | 6% | |
|---|---|---|---|
| Cholesterol | 3.68mg | 1% | |
| Sodium | 500.08mg | 21% | |
| Potassium | 740.97mg | 16% | |
| Total Carbs | 43.37g | 14% | |
| Sugars | 11.69g | 47% | |
| Dietary Fiber | 16.84g | 67% | |
| Protein | 16.02g | 32% | |
| Vitamin C | 7.3mg | 12% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 4.2mg | 23% | |
| Calcium | 180.8mg | 18% | |
| Amount Per 100 g | |||
| Calories | 63.3 Kcal (265 kJ) | ||
| Calories from fat | 8.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.95g | 6% | |
|---|---|---|---|
| Cholesterol | 0.86mg | 1% | |
| Sodium | 116.8mg | 21% | |
| Potassium | 173.06mg | 16% | |
| Total Carbs | 10.13g | 14% | |
| Sugars | 2.73g | 47% | |
| Dietary Fiber | 3.93g | 67% | |
| Protein | 3.74g | 32% | |
| Vitamin C | 1.7mg | 12% | |
| Iron | 1mg | 23% | |
| Calcium | 42.2mg | 18% | |
* 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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