Side Dish

Curried Lentils (Kesler-Carter style) is for Side Dish.

Curried Lentils (Kesler-Carter style) takes several minutes to prepare.

Curried Lentils (Kesler-Carter style) takes several minutes to cook.

Curried Lentils (Kesler-Carter style) makes 6 servings.

The ingredients for Curried Lentils (Kesler-Carter style) are:

1 cup dried lentils (any color), rinsed and drained (pre-soaked if desired)
2 1/2 cups water
1 bay leaf
1 tsp salt, divided
1 onion, chopped fine
1 celery rib, chopped fine
1 large clove garlic, minced
3 Tbsp butter or ghee
1 1/2 ? 2 Tbsp curry powder (depending on the strength of your curry powder, and your heat preference)
3/4 ? 1 cup plain whole-milk yogurt (to taste)
2 Tbsp lemon juice
3 Tbsp chopped fresh parsley (optional)

Here is how you make Curried Lentils (Kesler-Carter style):

Bring lentils and water to a boil. Add bay leaf, a handful of the chopped onion, celery, and 1/2 tsp salt. Reduce to simmer, and cook for about 20 minutes, or until lentils are tender and most of the water is absorbed.In a large saut? pan, heat butter or ghee over medium heat until shimmering, and cook onion and garlic until translucent (about 6 minutes). Add curry powder and remaining 1/2 tsp salt, and cook another 2 minutes. Add cooked lentils (don?t drain, but remove bay leaf) and cook another 2 minutes. Stir in 3/4 cup yogurt and lemon juice, and cook just to heat through, about 30 seconds. Add more yogurt to reach desired creaminess. Remove from heat, and top with parsley. Serve over basmati rice, topped with any or all of the following: raisins (or chutney), diced pineapple, chopped peanuts, and dried unsweetened coconut. And if you?re lucky, a side of naan bread.Number of Servings: 6Recipe submitted by SparkPeople user DELIRITY.

The nutritional information for Curried Lentils (Kesler-Carter style) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 141.6

• Total Fat: 7.2 g
• Cholesterol: 20.8 mg
• Sodium: 232.6 mg
• Total Carbs: 14.8 g
• Dietary Fiber: 4.3 g
• Protein: 5.7 g