Naturally Ella · by Erin Alderson
Curried Lentils and Rhubarb Chutney
NUTRITION · PER SERVING60M COOK
CAL 52%·PRO 88%
CARBS 188G73% OF CAL
22G FIBER129G OTHER37G TOTAL SUGAR
FAT 14G12% OF CAL
3G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Curried lentils served with a tangy rhubarb chutney spiced with ginger, cardamom, and cinnamon. Earthy and warming with a bright, complex flavor profile.
mainindianbowlcurrybeansgluten freevegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- Lentils:
- 1 tablespoon olive oil
- 6-8 green onions, diced
- 1 clove garlic
- Juice from one lime
- 1-2 tablespoons curry powder
- 1 cup brown or green lentils
- 3- 3 1/2 cups water
- 1/4 cup fresh cilantro
- Rhubarb Chutney:
- 1/4 cup green onions
- 1 teaspoon minced ginger
- 2 tablespoons apple cider vinegar
- 1/4 cup pitted and chopped Medjool dates
- 2 cups cubed rhubarb
- 1/4 teaspoon salt
- 1/4 teaspoon cardamom
- 2 cinnamon sticks
- 2 tablespoons water
- 1/8 teaspoon red chili flakes (optional)
- Extras:
- Brown Rice
- Greek Yogurt
- Cilantro
At a glance
PER SERVING · TIME 60M
CAL 52%·PRO 88%
CARBS 188G73% OF CAL
22G FIBER129G OTHER37G TOTAL SUGAR
FAT 14G12% OF CAL
3G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 366mg
- Total sugar
- 37g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1745mg
- Calcium
- 337mg
- Iron
- 10mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 366MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.