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Add a photoServings: 8
Ingredients
- 1 Tbsp. Extra virgin olive oil
- 2 lrg Minced Sweet Onions
- 2 cl Chopped Garlic
- 1 Tbsp. Curry Pwdr
- 5 c. Chicken Broth
- 1 lb Dry Lentils
- 1 c. Shredded Wht Cheddar Cheese
Directions
- In a 5 to 6 qt pan, combine oil, onions, and garlic; stir over high heat till onions are tinged with brown, about 8 min. Stir in curry pwdr. Add in broth and bring to a boil.
- Sort and throw away debris from lentils. Rinse lentils, drain, and add in to broth. Cover and simmer till lentils are tender to bite, 30 to 35 min. If mix is soupy, boil uncovered till liquid is just below surface of lentils; stir often. Pour lentils into a shallow 2 1/2 to 3 qt casserole. Bake, uncovered, at 350F degrees till lentils absorb most of the liquid, about 30 min. Uncovered and sprinkle with cheese.
- Bake till cheese melts, about 5 min more.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 238g | |
| Recipe makes 8 servings | |
| Calories 239 | |
| Calories from Fat 23 | 10% |
| Total Fat 2.57g | 3% |
| Saturated Fat 0.39g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 240mg | 10% |
| Potassium 712mg | 20% |
| Total Carbs 37.68g | 10% |
| Dietary Fiber 18.4g | 61% |
| Sugars 2.74g | 2% |
| Protein 16.5g | 26% |
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