Easy Red Curry Lentils - Vegan

14 90 406
Ingredients Minutes Calories
Prep Cook Servings
20 min 1 h 10 min 6
Easy Red Curry Lentils - Vegan
Health Rating

Ingredients


2 cup Green lentils, raw ((or brown) rinsed and picked over)
2 tbsp Vegetable oil
1 small White onion (finely chopped)
2 tbsp Red curry paste (e.g. Thai Kitchen)
1/2 tbsp Garam masala
1 tsp Curry powder
1/2 tsp Turmeric, ground
1 tsp Coconut sugar ((or any granulated sweetener of your choice))
1 tsp Garlic (minced)
1 tbsp minced Ginger root
1/4 tsp Cayenne pepper (optional)
1 can, 28 oz Tomato puree, canned
3/4 cup Coconut milk
2 tbsp Cilantro (coriander) (fresh; to taste)

Instructions


1. In a large saucepan combine lentils and 4 cups of water. Bring to a rapid boil over medium-high heat. Reduce to a gentle simmer and cook, uncovered, for about 20 to 25 minutes. Add water as needed to make sure the lentils are covered. Lentils will vary in their cooking times depending on their variety and age so always check the package. In addition Lentils will cook with the sauce so it’s better to err on the side of undercooking than overcooking.

2. When done, remove lentils from the saucepan and set aside.

3. Wipe the saucepan clean and heat oil over medium-high heat. Add the onion and sauté for 6 minutes, until translucent. Add curry paste, garam masala, curry powder, turmeric, sugar, garlic, ginger, and cayenne pepper (if using) and sauté for 2 minutes, until fragrant.

4. Add tomato puree and give a good stir. Add lentils and coconut milk and stir to combine. Bring to a simmer and cook, uncovered for 25 to 30 minutes until the sauce thickens, stirring every now and then. If the lentils start to dry out, add a little more warm water as needed.

5. Sprinkle with cilantro and serve.

Nutrition Facts

Per Portion

Calories 406
Calories from fat 116
Calories from saturated fat 59
Total Fat 12.8 g
Saturated Fat 6.6 g
Trans Fat 0.3 g
Polyunsaturated Fat 3.4 g
Monounsaturated Fat 1.9 g
Cholesterol 0
Sodium 655 mg
Potassium 1047 mg
Total Carbohydrate 54 g
Dietary Fiber 10.2 g
Sugars 8.0 g
Protein 19.0 g

Dietary servings

Per Portion


Meat Alternative 1.7
Vegetables 2.4

Energy sources


Pygal53%467.41535237747246202.6562829573052528%303.0558278236768237.1859795204559619%331.261440236273122.0300384256808453%28%19%CarbohydratesFatProtein

Notes:

Lentils

are an important source of plant based protein and are very high in fiber which can help to promote digestion

Recipe from:
Lunch
Main
Soup