Red Lentil Curry
30 mins (prep 5, cooking 25)
10 ingredients
4 servings
Kate Sherwood’s recipe from the March 2013 issue of Nutrition Action Health Letter. She says, “Try tossing a bag of baby spinach into the pot just before serving. Then top each bowl with a dollop of plain yogurt.” Per 1 cup serving: Calories 270; Sodium: 300 mg; Total Fat 8 g; Sat Fat 2 g; Protein 15 g; Carbs 39 g; Fiber 9 g.

Categories:  pasta,-rice-and-grains , <-30-mins , weeknight , main-dish , vegetarian , curries , time-to-make ,
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Serving Size (97.74 g)
Servings 4
Amount per Serving
Calories 349.46 Calories from Fat 115.56
% Daily Value *
Total Fat 12.84g 79.04%
Saturated Fat 2.64g 52.88%
Trans Fat 0.15g %
Cholesterol 7.95mg 10.6%
Sodium 504.27mg 84.05%
Total Carbohydrate 46.09g 61.45%
Dietary Fiber 19.0 g 304.04%
Sugars 3.39 g %
Protein 19.4g 155.19%
Vitamin A 2937.57IU% Vitamin C 169.74mg%
Calcium 408.65mg% Iron 16.82mg%
*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:
red, turmeric powder, large, piece ginger, no-salt-added diced tomatoes