Thai lentils with broccoli and carrots
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
One can traditional coconut milkOne jar Thai Kitchen red curry pasteone large head of broccoli cut up into bite size pieces (peeled stems included)several medium carrots sliced thickone and a half cups of red lentils - uncooked/dried (makes approximately 6 cups)6 cups of water
place the lentils and water in a large pot and simmer over medium high until almost done.
Toss in the broccoli and carrots and mix up well, continue to simmer, letting the water cook off/be absorbed
Before it begins to stick to the bottom of the pan, add the can of coconut milk and the jar of curry paste, mix well and let it bubble up again. Once it is cooked down to your liking and the veggies are as done (or not) as you like, serve over a carb.
Serving Size: 16 one cup servings
Toss in the broccoli and carrots and mix up well, continue to simmer, letting the water cook off/be absorbed
Before it begins to stick to the bottom of the pan, add the can of coconut milk and the jar of curry paste, mix well and let it bubble up again. Once it is cooked down to your liking and the veggies are as done (or not) as you like, serve over a carb.
Serving Size: 16 one cup servings
Nutritional Info Amount Per Serving
- Calories: 149.5
- Total Fat: 4.9 g
- Cholesterol: 0.0 mg
- Sodium: 300.0 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 6.7 g
- Protein: 7.9 g
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