Directions:
- Melt butter in a large saucepan over medium heat.
- Add onion, saute until translucent.
- Add garlic and ginger, saute a 1-2 minutes.
- Add salt, tumeric, coriander, cumin, mustard powder, Cayanne Pepper and cook for 1-3 minutes until fragrant.
- Add water, scraping to loosen browned bits from the bottom.
- Stir in tomato, potato, and lentils.
- Bring to a boil; cover, reduce heat, and simmer until potato mixture is tender (About 30 minutes).
- Remove from heat and stir in Parsley & Red Wine Vinegar.
- Serve over rice or with Naan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 251.34 Kcal (1052 kJ) | ||
| Calories from fat | 58.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.54g | 10% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 893.81mg | 37% | |
| Potassium | 648.01mg | 14% | |
| Total Carbs | 34.96g | 12% | |
| Sugars | 3.14g | 13% | |
| Dietary Fiber | 16.18g | 65% | |
| Protein | 13.69g | 27% | |
| Vitamin C | 15.2mg | 25% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 4.8mg | 27% | |
| Calcium | 76.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 80.64 Kcal (338 kJ) | ||
| Calories from fat | 18.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.1g | 10% | |
|---|---|---|---|
| Cholesterol | 4.9mg | 5% | |
| Sodium | 286.77mg | 37% | |
| Potassium | 207.9mg | 14% | |
| Total Carbs | 11.22g | 12% | |
| Sugars | 1.01g | 13% | |
| Dietary Fiber | 5.19g | 65% | |
| Protein | 4.39g | 27% | |
| Vitamin C | 4.9mg | 25% | |
| Iron | 1.5mg | 27% | |
| Calcium | 24.5mg | 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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