(Vegan, Dairy, Gluten-Free) Red Curry Lentils
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 Sweet Potatoes1 Parsnip10 oz Lentils (I used Trader Joe's steamed lentils).5 cup Tomato Paste13.5 oz can Light Coconut Milk1 small sliced tomato1 tsp red curry paste1 tsp olive oil1.5 cup low-sodium vegetable brothTo Taste:GarlicCuminOreganoCilantroGinger
Cube sweet potatoes, parsnip, set aside. Dice onion, mince garlic/ginger.
Toast garlic and onions in olive oil. Add coconut milk, tomato paste, vegetable broth, curry paste, tomato, seasonings and ginger. Bring to light boil. Add lentils, parsnip, and sweet potato. Cook until lentils, parsnip, and sweet potatoes are soft.
Serving Size: 8 Servings
Toast garlic and onions in olive oil. Add coconut milk, tomato paste, vegetable broth, curry paste, tomato, seasonings and ginger. Bring to light boil. Add lentils, parsnip, and sweet potato. Cook until lentils, parsnip, and sweet potatoes are soft.
Serving Size: 8 Servings
Nutritional Info Amount Per Serving
- Calories: 208.5
- Total Fat: 1.4 g
- Cholesterol: 0.0 mg
- Sodium: 461.7 mg
- Total Carbs: 39.6 g
- Dietary Fiber: 10.9 g
- Protein: 10.0 g
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