3 Points, Weight Watchers
1 medium potato, peeled and cut into 1/2-inch cubes
1/4 cup(s) red lentils, picked over, rinsed, and drained
4 tsp canola oil
1 medium onion, chopped
1 small jalapeno, seeded and chopped
1/4 tsp garam masala
1 tsp cumin seeds
1 pound chopped plum tomatooes
15 1/2 oz chickpeas, rinsed and drained
1 Tbsp ginger, peeled and minced
2 medium garlic cloves , minced garlic
2 Tbsp fresh, chopped cilantro
Bring a medium saucepan of lightly salted water to a boil. Add the potato and cook until fork-tender, about 7 minutes; remove with a slotted spoon and set aside, reserving the cooking liquid.
Add the lentils to the same saucepan and return to a boil. Cook until the lentils are tender, 8 – 10 minutes; drain and set aside.
Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, jalapeño, garam masala, and cumin. Cook, stirring frequently, until the onion begins to soften, 3 – 4 minutes. Stir in the potato, tomatoes, chickpeas, ginger, and garlic; cook, stirring occasionally, until the tomatoes soften, 4 – 5 minutes. Stir in the lentils and cook until heated through. Remove from the heat and stir in the cilantro. Yields 1 cup per serving.
3 smart points