FASTFIT RECIPE OF THE WEEK: CURRIED LENTILS

INGREDIENTS

2 teaspoons olive oil
1 cup chopped onion
2 carrots, peeled and chopped
2 garlic cloves, minced
1 tablespoons curry powder
2 bay leaves
4 cups fat-free, reduced sodium vegetable or chicken broth
1 (28 ounce) can whole tomatoes
1 cup lentils, rinsed and picked over to remove debris
2 cups diced red potatoes (cut into 1-inch cubes)
2 tablespoons chopped fresh cilantro

DIRECTIONS

Salt and freshly ground black pepper, to taste
In large saucepan, heat oil over medium heat. Add onion, carrots and garlic and sauté 2 minutes. Add curry and bay leaves and stir. Add broth, tomatoes, lentils and potatoes and bring to boil. Reduce heat, cover and simmer 30 minutes, until lentils and potatoes are tender.
Remove from heat, discard bay leaves and stir in cilantro. Season to taste with salt and pepper.
Makes 8 servings
Serving size 1 cup

NUTRITIONAL INFO

Total Calories:  161
Total Protein:   10g (24% of calories)
Total Carbohydrate:  29g (67% of calories)
Total Fat:   2g (10% of calories)
Fiber:  10g

Jeff

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