Thai lentils with broccoli and carrots

Thai lentils with broccoli and carrots
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 16
  • 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

View full nutritional breakdown of Thai lentils with broccoli and carrots calories by ingredient



Number of Servings: 16

Ingredients

    One can traditional coconut milk
    One jar Thai Kitchen red curry paste
    one large head of broccoli cut up into bite size pieces (peeled stems included)
    several medium carrots sliced thick
    one and a half cups of red lentils - uncooked/dried (makes approximately 6 cups)
    6 cups of water

Tips

I use this as a veggie filling for shepherd's pie (using sweet potatoes) and the curry flavor goes very well with the sweet of the sweet potato!


Directions

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