Thai Curried Lentils
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 150.2
- Total Fat: 7.9 g
- Cholesterol: 0.0 mg
- Sodium: 106.0 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 4.7 g
- Protein: 5.5 g
View full nutritional breakdown of Thai Curried Lentils calories by ingredient
Introduction
In my old neighborhood, there was an amazing takeout place where I'd get Thai curry vegetables on a pretty regular basis. I didn't think I could make it, or make it healthfully for that matter - until this morning. I played around with what I had on hand and came up with the following recipe for tonight's dinner, with plenty to freeze for later cravings. In my old neighborhood, there was an amazing takeout place where I'd get Thai curry vegetables on a pretty regular basis. I didn't think I could make it, or make it healthfully for that matter - until this morning. I played around with what I had on hand and came up with the following recipe for tonight's dinner, with plenty to freeze for later cravings.Number of Servings: 10
Ingredients
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2 cups dry lentils
5-7 cups water
2 cups butternut squash, cubed
1 medium onion, diced
4 cloves garlic, peeled and minced
1 can unsweetened coconut milk
5 tablespoons curry powder (or to taste)
1 teaspoon red pepper flakes (or to taste)
1 tablespoon dried cilantro (or fresh)
2 cups snap peas, chopped
Directions
makes ten 1-cup servings.
Place first 5 ingredients into pot or slow cooker.
Add half of the coconut milk and the seasonings.
Let cook for 20-45 minutes on the stovetop, or if using slow cooker, 6-8 hours on low.
30 minutes before serving, add peas and taste to adjust the seasonings, if desired.
Number of Servings: 10
Recipe submitted by SparkPeople user ABSINTHEMINDED.
Place first 5 ingredients into pot or slow cooker.
Add half of the coconut milk and the seasonings.
Let cook for 20-45 minutes on the stovetop, or if using slow cooker, 6-8 hours on low.
30 minutes before serving, add peas and taste to adjust the seasonings, if desired.
Number of Servings: 10
Recipe submitted by SparkPeople user ABSINTHEMINDED.
Member Ratings For This Recipe
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JKERESZTI
I made this last night, but first cut a pound of chicken into chunks, and cooked it with the onions and garlic in a taste of curry powder and red pepper flakes, then followed the rest of the recipe. Served over brown rice, it was a huge hit in my house! This is excellent- can't wait to make it again - 8/12/08
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KPULIS76
This is similar to a recipe I make at least twice a week. I use low sodium chicken/vegetable stock instead of water which results in a more flavorful dish. Plus carmelizing the diced onion before adding the other ingredients also adds some sweetness and depth. Sparkpeople's version is a bit bland. - 8/6/08
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HEATLW
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IAMTHEAMYGDALA
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J70460
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KATIWMS
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CD441578
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NASFKAB
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JWARD199
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DARUMA
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DUTCHONEY
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BTRINKLE
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LEANJEAN6
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SUGARSMOM2
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PATRICIAANN46
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SHERENE92891
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GRETEL1128
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HEALTHYGAL01
Loved this. I forgot to get the snap peas. Used 2 very large sweet potatos that I chopped up with skin one instead of butternut squash.I used half a bottle of Penzey's sweet curry mix to a doubled recipe and 1/2 a bunch of fresh cilantro. I added the second part of coconut mik before serving - 9/25/09
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MEGS81
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FUNNYSUNNY123
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REBECAHB
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BETTYBOGGESS
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TONJALINSON
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TAISMOM
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ILKALEX
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LAYESHA
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SCHWINNER!
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TAJJIE
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HHUSTON
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