This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Where life is colorful and varied, religion can be austere or unimportant. Where life is appallingly monotonous, religion must be emotional, dramatic and intense. Without the curry, boiled rice can be very dull."
-C. Northcote Parkinson, Writer
I love curried dishes and this one is so simple and flavorful but it has a lot going for it other than that. The tastes come together well with the savory paneer and lentils combining with the spicy curry. There are a number of levels of sweetness from the veggies and of course the raisins. A great weeknight dish that makes for easy leftovers for lunch or dinner the next day.
Lentils are legumes like peas, garbanzos and peanuts. They are mostly carbohydrate and protein and not very much fat. They have tons of fiber, with a half cup of cooked lentils coming in at around 8 grams.
Like other legumes, you can cook them whole, but they are also great in soups and pureed into sauces. There are three main types. The small green lentil is also known as the French lentil. It has a thin shell and a stronger pea-like flavor. Red and yellow lentils are slightly smaller and not as plump as green lentils. They have a milder flavor. French lentils take a little longer to cook than their red and yellow cousins. More About Lentils
Servings = 4 | Serving size =about 2 cups
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe makes great leftovers.
|1 tsp||olive oil|
|1 large||onion (diced)|
|2 large||carrots (peeled and diced)|
|2||ribs celery (diced)|
|1 tsp||ground cumin|
|1 1/2 tsp||curry powder|
|1 cup||low sodium chicken or vegetable broth|
|3 1/2 cups||water|
|1 cup||red lentils|
|1/3 cup||raw pistachios (shelled)|
|fresh ground black pepper (to taste)|
|8 ounces||paneer (cut into 1/2 inch cubes)|
|8 ounces||fresh baby spinach leaves|
Place the olive oil in a large skillet over medium high heat. Add the onion and cook, stirring frequently, for about 3 minutes. Add the carrots and celery and cook, stirring frequently, for another 3 minutes.
Add the cumin and curry powder and cook for about one minute.
Add the chicken broth, water, lentils, pistachios, raisins, salt, and pepper. Reduce the heat to medium and cook for about 10 - 15 minutes until the lentils are just cooked.
Add the paneer and cook for about 2 minutes.
Place the spinach leaves in 4 bowls and top with the curried lentils. Serve.
Serving size = about 2 cups
Servings = 4
Amount Per Serving
|Calories 576||Calories from Fat 200|
|% Daily Value|
|Total Fat 23g||35%|
|Saturated Fat 11g||55%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 63g||21%|
|Dietary Fiber 20g||82%|
|Vitamin A 239%||Vitamin C 43%|
|Calcium 69%||Iron 39%|
|Vitamin K 291 mcg||Potassium 1439 mg|
|Magnesium 159 mg|