Directions:
- In a large skillet, saute half of the onions in oil until tender. Add ginger and garlic; saute for 1 minute. Add the tomatoes, coriander, cumin and cayenne; cook and stir 5 minutes longer.
- In a 4-or 5-qt. slow cooker, combine the vegetable broth, water, lentils, green chilies, tomato mixture and remaining onion. Cover and cook on low for 6-8 hours or until lentils are tender.
- Just before serving, stir cream into slow cooker. In a small skillet, heat butter over medium heat. Add cumin seeds; cook and stir for 1-2 minutes or until golden brown. Add to lentil mixture.
- To serve, spoon over rice. Sprinkle with green onions or cilantro if desired. Yield: 8 servings (2-3/4 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 668.38 Kcal (2798 kJ) | ||
| Calories from fat | 133.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.81g | 23% | |
|---|---|---|---|
| Cholesterol | 23.97mg | 8% | |
| Sodium | 490.29mg | 20% | |
| Potassium | 912.45mg | 19% | |
| Total Carbs | 117.21g | 39% | |
| Sugars | 6.38g | 26% | |
| Dietary Fiber | 19.14g | 77% | |
| Protein | 21.2g | 42% | |
| Vitamin C | 25.1mg | 42% | |
| Iron | 76.3mg | 424% | |
| Calcium | 79.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 133.6 Kcal (559 kJ) | ||
| Calories from fat | 26.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.96g | 23% | |
|---|---|---|---|
| Cholesterol | 4.79mg | 8% | |
| Sodium | 98mg | 20% | |
| Potassium | 182.39mg | 19% | |
| Total Carbs | 23.43g | 39% | |
| Sugars | 1.28g | 26% | |
| Dietary Fiber | 3.83g | 77% | |
| Protein | 4.24g | 42% | |
| Vitamin C | 5mg | 42% | |
| Iron | 15.3mg | 424% | |
| Calcium | 15.9mg | 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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