Dinner
Red Lentil Curry
| Total time:
| Prep:
| Cook:
| Servings:
|
| 40 min |
10 min |
30 min |
6 |
Dietary Restrictions
VegetarianDairy-freeGluten-freeEgg-freePeanut-freeTree-nut-freeFish-freeShellfish-freeRed meat-freeSoy-FreePork-FreeSesame-Free
Ingredients
-
3
Tablespoon
olive oil
-
2
sweet potato
-
1
yellow onion
-
3
Tablespoon
thai red curry paste
-
3
garlic clove
-
1
Tablespoon
ginger powder
-
1
Teaspoon
turmeric
-
4
Cup
low sodium vegetable stock
-
2
Teaspoon
kosher salt
-
1
Cup
red lentils
-
13
Fluid Ounce
canned unsweetened coconut milk
-
1 3/4
Cup
water
-
1
Cup
basmati rice
Directions
-
In a pot, place some olive oil and add the sweet potatoes. Cook for about 5 minutes. Stir occasionally. Remove from the pot and set aside on a separate plate.
-
Add a little more olive oil to pot and the onion, cook for 4 minutes. Then add the curry paste, garlic, ginger, and turmeric. Cook for 1 minute.
-
Add the vegetable stock, salt, sweet potatoes from earlier, and lentils. Bring to a boil and reduce to a simmer. Cook for 20 minutes uncovered. Stir occasionally.
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Nutrition Facts per Serving
| Nutrient |
Amount |
| Calories
| 481 kcal |
| Fat
| 19 g |
| Carbohydrates
| 65 g |
| Protein
| 12 g |
| Fiber
| 6 g |
| Sugar
| 5 g |
| Sodium
| 760 mg |
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