Serve this hearty stew with plain yogurt or raita for a high-protein vegetarian meal.
Recipe information
Yield
Serves 6
Ingredients
1 tablespoon vegetable oil
1 large onion, chopped
4 large garlic cloves, chopped
1 tablespoon minced peeled fresh ginger
1 tablespoon cumin seeds, chopped, or 2 tablespoons ground cumin
1 teaspoon mustard seeds or 1/2 teaspoon dry mustard
1 pound lentils
6 cups water
6 plum tomatoes, chopped
3 zucchini, cut into 1-inch rounds
Chopped fresh cilantro
Preparation
Heat oil in heavy large pot over medium-high heat. Add onion, garlic and ginger and sauté until tender, about 10 minutes. Mix in cumin and mustard and stir 2 minutes. Add next 4 ingredients; bring to boil. Reduce heat to medium-low and simmer until lentils are tender, about 45 minutes or less (Can be prepared 3 days ahead. Cover and refrigerate. Bring to simmer over medium heat, adding more water as necessary to thin to desired consistency, before serving.)Top with cilantro.
Nutrition Per Serving
Per serving: calories
320; fat
4 g; sodium
18 mg; cholesterol
0 mg
#### Nutritional analysis provided by Bon Appétit
