Enter your search terms  Submit search form
drgourmet.com Web

  Email To A Friend
  Print This Recipe
  Add To My Recipe Box

           

 

Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"Where life is colorful and varied, religion can be austere or unimportant. Where life is appallingly monotonous, religion must be emotional, dramatic and intense. Without the curry, boiled rice can be very dull."
-C. Northcote Parkinson, Writer

The refrigerator light goes on...

I love curried dishes and this one is so simple and flavorful but it has a lot going for it other than that. The tastes come together well with the savory paneer and lentils combining with the spicy curry. There are a number of levels of sweetness from the veggies and of course the raisins. A great weeknight dish that makes for easy leftovers for lunch or dinner the next day.

Lentils

Lentils are legumes like peas, garbanzos and peanuts. They are mostly carbohydrate and protein and not very much fat. They have tons of fiber, with a half cup of cooked lentils coming in at around 8 grams.

Like other legumes, you can cook them whole, but they are also great in soups and pureed into sauces. There are three main types. The small green lentil is also known as the French lentil. It has a thin shell and a stronger pea-like flavor. Red and yellow lentils are slightly smaller and not as plump as green lentils. They have a milder flavor. French lentils take a little longer to cook than their red and yellow cousins. More About Lentils

Curried Lentils - Low Sodium Version

Servings = 4 | Serving size =about 2 cups

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4.

This recipe makes great leftovers.

1 tsp	olive oil
1 large	onion (diced)
2 large	carrots (peeled and diced)
2	ribs celery (diced)
1 tsp	ground cumin
1 1/2 tsp	curry powder
1 cup	low sodium chicken or vegetable broth
3 1/2 cups	water
1 cup	red lentils
1/3 cup	raw pistachios (shelled)
1/3 cup	raisins
1/2 tsp	salt
	fresh ground black pepper (to taste)
8 ounces	paneer (cut into 1/2 inch cubes)
8 ounces	fresh baby spinach leaves

Place the olive oil in a large skillet over medium high heat. Add the onion and cook, stirring frequently, for about 3 minutes. Add the carrots and celery and cook, stirring frequently, for another 3 minutes.

Add the cumin and curry powder and cook for about one minute.

Add the chicken broth, water, lentils, pistachios, raisins, salt, and pepper. Reduce the heat to medium and cook for about 10 - 15 minutes until the lentils are just cooked.

Add the paneer and cook for about 2 minutes.

Place the spinach leaves in 4 bowls and top with the curried lentils. Serve.