Red Lentil Curry

Red Lentil Curry

Yields8 Servings
Ingredients
 1 tbsp olive oil
 1 onion, small dice
 2 carrots, peeled, small dice
 1 sweet potato, peeled and diced
 2 garlic cloves, minced
 2 tbsp curry powder
 1 tsp cumin
 ¼ tsp crushed red pepper flakes
 1 tsp salt
 ¼ tsp ground black pepper
 1 ½ cups dried red lentils
 4 cups vegetable stock, low sodium
 1 can of lite coconut milk
Method
1

Dice onion. Peel and dice carrots and sweet potatoes. Mince garlic.

2

Heat oil in a large soup pot over medium-high until the oil shimmers.

3

Add onions and carrots; cook until onion is golden brown and softened.

4

Add sweet potato and garlic. Cook for 2-3 minutes more.

5

Add spices: curry, cumin, red pepper flakes, salt, pepper. Mix well and cook for 1 more minute.

6

Add in vegetable stock. Scraping the bottom of the pan to deglaze.

7

Mix in lentils.

8

Cover pot and bring to a boil. Reduce heat to a simmer and cook, covered, for 20 minutes.

9

Add coconut milk and simmer 5 minutes more.

10

Spoon out into 8 bowls and top with a dollop of yogurt. Enjoy!

Nutrition Facts

Serving Size 1 cup

Servings 8


Amount Per Serving
Calories 239
% Daily Value *
Total Fat 7.1g11%
Saturated Fat 4g20%
Trans Fat 0g
Cholesterol 0mg
Sodium 358.3mg15%
Potassium 600mg18%
Total Carbohydrate 32.5g11%
Dietary Fiber 13g52%
Sugars 4.5g
Protein 12.6g26%

Calcium 5%
Iron 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 

Ingredients

 1 tbsp olive oil
 1 onion, small dice
 2 carrots, peeled, small dice
 1 sweet potato, peeled and diced
 2 garlic cloves, minced
 2 tbsp curry powder
 1 tsp cumin
 ¼ tsp crushed red pepper flakes
 1 tsp salt
 ¼ tsp ground black pepper
 1 ½ cups dried red lentils
 4 cups vegetable stock, low sodium
 1 can of lite coconut milk

Directions

1

Dice onion. Peel and dice carrots and sweet potatoes. Mince garlic.

2

Heat oil in a large soup pot over medium-high until the oil shimmers.

3

Add onions and carrots; cook until onion is golden brown and softened.

4

Add sweet potato and garlic. Cook for 2-3 minutes more.

5

Add spices: curry, cumin, red pepper flakes, salt, pepper. Mix well and cook for 1 more minute.

6

Add in vegetable stock. Scraping the bottom of the pan to deglaze.

7

Mix in lentils.

8

Cover pot and bring to a boil. Reduce heat to a simmer and cook, covered, for 20 minutes.

9

Add coconut milk and simmer 5 minutes more.

10

Spoon out into 8 bowls and top with a dollop of yogurt. Enjoy!

Red Lentil Curry

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