Curried Lentil Medley

Makes 6
Prep 10 m
Cook 45 m



  1. 1 of 2 Heat the olive oil in a Dutch oven. Add the onion and saute until very tender but not browned, about 5 minutes. Add garlic, curry powder, cumin and cayenne; cook 1 minute. Add broth, water, tomatoes and lentils. Cover; simmer until lentils are just tender, about 15 minutes.
  2. 2 of 2 Stir in salt. Add squash. Simmer until tender, 10 minutes. Add kale; cook until tender, about 10 minutes.
Nutrition Information for Curried Lentil Medley
Servings Per Recipe: 6
Per Serving: 44 g carb., 6 g Fat, total, 271 kcal cal., 16 g pro., 0 mg chol., 709 mg sodium
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Printed from 08/26/2019