Vegetable vindaloo

Recipe Information

Ingredients

• 1 1/2 cup lentils, dried

• 4 shallots

• 2 bell peppers

• 2 sweet potatoes

• 1 serrano pepper

• 1 tablespoon olive oil

• 1 tablespoon cumin, ground

• 1/2 teaspoon clove, ground

• 1/4 teaspoon turmeric, ground

• 1/2 teaspoon cinnamon, ground

• 2 teaspoons yellow curry powder

• 3 cup water

• 28 ounces tomatoes, canned, fire-roasted flavor and diced

• 2 teaspoons ginger, grated

• 1/4 cup white vinegar

Directions

• Rinse and drain the lentils, dice the shallots and bell peppers, and chop the sweet potatoes into 1/4 inch cubes. Using gloves, dice the serrano chili. Remove the chili seeds for a milder dish.

• In a pan over medium heat, heat the olive oil. Add the shallots and sauté for three minutes or until softened. Stir often.

• Stir in the cumin, cloves, turmeric, cinnamon, and curry power. Cook for an additional minute, add 1 cup of water, and simmer 5 minutes, stirring occasionally.

• Add the bell peppers, sweet potatoes, chili, tomatoes, and ginger and cook, stirring occasionally, for another 5 minutes. Add the vinegar and 2 cups of water, cover, and simmer for 10 minutes. Add the lentils and cook for 15 minutes or until desired consistency.

Nutrition (per serving)

• Calories: 295 cal

• Total fat: 5g

• Cholesterol: 0mg

• Sodium: 487mg

• Carbohydrate: 54g

• Fiber: 13g

• Protein: 12g