Red lentils turn yellow when cooked. Serve over rice.

Makes 4 servings

ACTIVE TIME: 25 minutes

TOTAL TIME: 1 hour 20 minutes

EASE OF PREPARATION: Easy

1/2 cup red lentils, rinsed
1 small onion, chopped
2 teaspoons curry powder, preferably Madras
1/2 teaspoon salt
1/4 teaspoon turmeric
2 cups water
4 plum tomatoes, seeded and chopped, or one 14-ounce can tomatoes, drained and chopped
4 cups cauliflower florets
1 jalapeno pepper, halved, seeded and thinly sliced
1 tablespoon canola oil
1 tablespoon cumin seeds
3 cloves garlic, minced
2 teaspoons minced fresh ginger
1/4 teaspoon cayenne pepper
2 tablespoons lemon juice
1 tablespoon chopped fresh cilantro
1 teaspoon sugar

1. Combine lentils, onions, curry powder, salt, turmeric and water in a large saucepan over low heat; bring to a simmer. Cover and cook, stirring occasionally, until the lentils are soft and the sauce has thickened, about 45 minutes. Add tomatoes, cauliflower and jalapeno peppers and simmer, covered, until the cauliflower is tender, 8 to 10 minutes longer. Remove from heat.
2. Heat oil in a small skillet over medium-high heat. Add cumin seeds and cook for about 10 seconds. Add garlic and ginger; cook, stirring, until the garlic is lightly browned, about 1 minute. Stir in cayenne and immediately add the oil-spice mixture to the cauliflower mixture. Stir in lemon juice, cilantro and sugar. Taste and adjust seasonings with additional salt and cayenne.

NUTRITION INFORMATION: Per serving: 184 calories; 5 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 28 g carbohydrate; 8 g fiber; 10 g protein; 335 mg sodium; 812 mg potassium.


Nutrition bonus: Vitamin C (110% daily value), Potassium (23% dv), Folate (21% dv), Iron (20% dv), Vitamin A (15% dv).


1 Carbohydrate Servings

This was good, hearty and warming. A nice meatless dinner.

Paula Smith

Never knew vegetable curry can taste this good!

Anonymous

This was very flavorful and hearty. However, the amount of cumin seed called for seemed excessive (one tablespoon!)so I used one teaspoon. Could probably get by with a teaspoon less oil, too.

Linda, Northbridge, MA

It was delicious. If you like curried vegetables in an Indian restaurant you'll like this. I think it makes 4 main dish servings with rice but 6-8 side dish servings.

Rosemary, Pittsburgh, PA

I don't prefer lentils and replaced them with 1 can of rinsed chickpeas. Very tasty recipe!

Nicole, Raleigh, NC

I have made this numerous times. It is good to make with an Indian meal or just as a tasty side dish.

Emily, CT

A very good, warming meal for a cool evening. The heat was just right for us, spicy but not blazing. I had the cauliflower already cut up, so it was a snap to make. Next time I think I will put the tomatoes and cauliflower in earlier, as I like the cauliflower a bit softer. I might add more curry powder as well.

Beth, Milwaukee, WI

Great dish! I didn't even have the turmeric, jalapeno, or cumin seeds and it still tasted awesome. Pretty spicy without those. I even later added additional cauliflower to try to tame the spice.

Amanda, Kansas City, MO

My goodness! This was the best recipe that I think I've made from this magazine-- it was SO flavorful! I loved the texture of the cauliflower and the lentils. I actually used a 14 oz. can of fire roasted diced tomatoes with the juice, and I think it added an extra dimension of flavor! It's a must try--- especially if you love Indian flavors!

Carissa, Cumberland, RI