Lentil and Rhubarb Curry With Potatoes and Peas

60 mins (prep 15, cooking 45)
19 ingredients
4-6 servings
From "The Flexitarian Cookbook" by Peter Berley. An excellent way to use rhubarb during the summer that's not for dessert!

Categories:  <-60-mins , seasonal , indian , low-in... , one-dish-meal , low-sodium , curries , time-to-make , asian , lentil , low-fat , low-cholesterol , main-dish , beans , summer , healthy , vegetarian , healthy-2 ,
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Serving Size (134.23 g)
Servings 4
Amount per Serving
Calories 91.53 Calories from Fat 57.87
% Daily Value *
Total Fat 6.43g 39.6%
Saturated Fat 3.84g 76.87%
Trans Fat 0.24g %
Cholesterol 15.9mg 21.2%
Sodium 24.29mg 4.05%
Total Carbohydrate 8.35g 11.13%
Dietary Fiber 3.48 g 55.68%
Sugars 0.16 g %
Protein 1.95g 15.61%
Vitamin A 577.11IU% Vitamin C 67.15mg%
Calcium 79.33mg% Iron 1.02mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
ground coriander, ground cumin, ground turmeric, medium onion, large shallots, peeled fresh ginger, diced potatoes, thinly sliced rhubarb, french lentils, dark brown sugar, thawed frozen peas