Budget Bytes · by Beth Moncel★ 4.5 (129)
Curried Lentils
NUTRITION · PER SERVING45M COOK
CAL 14%·PRO 27%
CARBS 51G71% OF CAL
14G FIBER8G SUGAR29G OTHER
FAT 4G14% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Curried lentils with garlic, onion, and carrot in a tomato sauce base. A quick, healthy weeknight dinner packed with protein and warm spices.
mainindiancurrybeans🍪 sheet pan🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Budget Bytes →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 Tbsp olive oil ($0.16)
- 2 cloves garlic ($0.16)
- 1 medium onion ($0.32)
- 3 medium carrots (1/2 lb.) ($0.55)
- 1 cup uncooked brown lentils ($0.68)
- 2 Tbsp curry powder hot or mild ($0.60)
- 15 oz can tomato sauce* ($0.59)
- Salt to taste ($0.02)
- 1/2 bunch fresh cilantro (optional) ($0.40)
At a glance
PER SERVING · TIME 45M
CAL 14%·PRO 27%
CARBS 51G71% OF CAL
14G FIBER8G SUGAR29G OTHER
FAT 4G14% OF CAL
1G SAT4G 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
- 30m
- Sodium
- 857mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1085mg
- Calcium
- 83mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 857MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.