Red lentils, raw
(soaked overnight, drained and rinsed )
1 1/2 cup
Bone broth, Organic
(chicken bone broth )
1 can(s) (13.5 oz)
Sauté the onion in oil at medium high heat until translucent, about 8 minutes. Add ginger
and spices. Sauté with onions for 1 minute or until they start to stick to the pan. Add carrot
and celery and sauté for 2 to 3 minutes, stirring frequently.
Add the broth and rinsed lentils. Bring to a boil and then reduce heat to low-medium heat and cover. Cook until lentils are completely cooked, about 30 minutes.
Add coconut milk and salt. Puree if desired. Garnish with cilantro.
Calories from fat266
Calories from saturated fat228
Total Fat29.6 g
Saturated Fat25.3 g
Trans Fat0.0 g
Polyunsaturated Fat0.7 g
Monounsaturated Fat1.6 g
Total Carbohydrate41 g
Dietary Fiber7.2 g
New Mama Community Dump by Sara Bradford