curried lentils with coconut milk

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 1,035.9
  • Total Fat: 68.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 7.6 mg
  • Total Carbs: 97.2 g
  • Dietary Fiber: 46.4 g
  • Protein: 41.8 g

View full nutritional breakdown of curried lentils with coconut milk calories by ingredient


Introduction

A good and adaptable vegan, gluten-free dish. You can add additional vegetables if you wish (butternut squash is delicious!) A good and adaptable vegan, gluten-free dish. You can add additional vegetables if you wish (butternut squash is delicious!)
Number of Servings: 1

Ingredients

    3 tbsp Olive Oil
    1 slices (1" dia) Ginger Root
    2 clove Garlic
    1 small Onions, raw
    1 tsp Coriander seed
    1 tsp Cumin seed
    1 tsp ground tumeric (by INSPIREDBYCHJ)
    1 cup *lentils, great value dried
    13.66 oz Thai Kitchen Light Coconut Milk

Directions

in large sauce pan (or instant pot) heat oil and cook ginger, garlic, onion, and spices until onions are softened. Add lentils (I use .5 C red and .5 C green) to pan. Add 1 tsp salt and coconut milk. Fill coconut milk with water and add to pan. Cook until lentils are soft 30-40 minutes (or in instant pot: high pressure for 15 minutes and 10 minutes natural pressure release). Top with yogurt if you wish.

Serving Size: 6

Number of Servings: 1

Recipe submitted by SparkPeople user AJGEMRICH.