Curried Chicken and Lentils

  • Number of Servings: 12
Ingredients
2 cups dry lentils 5-7 cups water2 cups butternut squash, cubed1 medium onion, diced4 cloves garlic, peeled and minced1 can unsweetened coconut milk3 Boneless, skinless chicken breasts, cubed5 tablespoons curry powder (or to taste)1 teaspoon red pepper flakes (or to taste)1 tablespoon dried cilantro (or fresh)2 cups snap peas, choppedSalt and Pepper to taste
Directions
Put water, lentils, squash, garlic, onions and cubed chicken into pot. Add coconut milk and spices. Bring to boil and simmer 20-40 minutes, until lentils are done to your liking. Add snap peas at the end, heat through. Add salt and pepper to taste.

Serve over white or Basmati rice.

Makes 12 one cup servings.

Number of Servings: 12

Recipe submitted by SparkPeople user KRISTAMASON1.

Servings Per Recipe: 12
Nutritional Info Amount Per Serving
  • Calories: 208.2
  • Total Fat: 9.0 g
  • Cholesterol: 34.2 mg
  • Sodium: 132.3 mg
  • Total Carbs: 15.1 g
  • Dietary Fiber: 4.0 g
  • Protein: 18.5 g

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