Curried Lentils with Paneer

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:
Recipe from Sunset

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Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 455
  • Calories from fat: 51%
  • Protein: 25g
  • Fat: 26g
  • Saturated fat: 12g
  • Carbohydrate: 32g
  • Fiber: 11g
  • Sodium: 256mg
  • Cholesterol: 60mg

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

  1. 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.
  2. *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.
  3. Note: Nutritional analysis is per serving.
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