4 Serves
79 Mins
Rinse the lentils thoroughly under cold water using a colander until the water runs clear.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
8 µg / 400 µgCalcium
31 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
13 mg / 420 mgPhosphorus
24 mg / 1,250 mgPotassium
120 mg / 4,700 mgSodium
586 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Place the lentils in a large pot with water, salt, and turmeric powder. Bring to a boil, then reduce heat and simmer until the lentils are soft and creamy.
In a separate frying pan, heat the oil over medium heat. Add cumin seeds, chopped onion, garlic, and ginger, sautéing until the onions are golden brown.
Pour the tempered spice mixture into the cooked lentils. Stir in black pepper and adjust salt to taste. Simmer for a final few minutes to meld the flavors.
2
g14
g32
g
Uzbek
Greek.jpg&w=3840&q=75)
