Curried Lentils with Paneer

Curried Lentils with Paneer Recipe
Photo: Iain Bagwell; Styling: Karen Shinto
From Sunset reader Emiko Prigmore, Shoreline, WA

Packaged cooked lentils can be a real time-saver and are becoming more available. If you can't find them in your area, use regular lentils cooked according to the package directions.

Yield:

Serves 4
Total time: 20 Minutes

Recipe from

Sunset

Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 455
Caloriesfromfat 51 %
Protein 25 g
Fat 26 g
Satfat 12 g
Carbohydrate 32 g
Fiber 11 g
Sodium 256 mg
Cholesterol 60 mg

Ingredients

3 tablespoons olive oil, divided
1/2 teaspoon curry powder
1/2 teaspoon ground cumin
1 medium onion, chopped
4 garlic cloves, minced
1 large carrot, shredded
1 cup frozen peas
2 cups cooked lentils*
1/2 teaspoon kosher salt
8 ounces paneer* or extra-firm tofu, cut into cubes

Preparation

Heat 1 tbsp. oil in a large frying pan over medium-high heat. Add spices and toast until fragrant, about 1 minute. Add onion and garlic and cook until beginning to soften, about 2 minutes. Add carrot, peas, lentils, salt, and remaining 2 tbsp. oil, stirring to combine. Stir in paneer and cook 2 minutes.

*Find cooked lentils at Trader Joe's. Find paneer--a fresh cheese that's pressed until firm--at well-stocked grocery stores or Indian markets.

Note: Nutritional analysis is per serving.

Emiko Prigmore, Shoreline, Washington,

Sunset

January 2012
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