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Ingredients1 h servings 209 cals
Original recipe yields 4 servings
- Combine water, lentils, onion, and olive oil in a rice cooker. Seal and select setting according to manufacturer's instructions; cook until tender, about 30 minutes.
- Pour chickpeas, tomato paste, yogurt, curry paste, turmeric, cumin, and chile powder into the lentil mixture. Mix thoroughly. Cook until softened and flavors meld, about 15 minutes.
- Cook's Notes:
- Massaman curry paste may also be used.
- Cook times may vary depending on the style of rice cooker.
Per Serving: 209 calories; 7.9 g fat; 30.5 g carbohydrates; 6.6 g protein; < 1 mg cholesterol; 594 mg sodium. Full nutrition