Lentils up the iron and vitamins A and B in this fibre-rich one-pot meal.
- Portion size 4 servings
Ingredients
Method
In saucepan, heat oil over medium heat; cook onions, garlic, cumin, curry paste, cinnamon and salt, stirring often, for about 5 minutes or until softened. Stir in carrots and rice; cook, stirring occasionally, for 1 minute. Pour in stock; bring to boil. Reduce heat, cover and simmer for about 20 minutes or until rice is tender and most of the liquid is absorbed. Stir in lentils, apple and green onions; cook, covered, for 5 minutes or until lentils are heated through. Serve with a dollop of yogurt.
Nutritional facts Per serving: about
- Sodium 921 mg
- Protein 17 g
- Calories 428.0
- Total fat 6 g
- Cholesterol 2 mg
- Saturated fat 1 g
- Total carbohydrate 80 g
%RDI
- Iron 38.0
- Folate 96.0
- Calcium 14.0
- Vitamin A 183.0
- Vitamin C 17.0
