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Butternut Squash and Red Lentil Curry
MANNA AND SPICE20Ingredients
35Minutes
270Calories
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Ingredients
US|METRIC
7 SERVINGS
- 2 cups red lentils (picked over and rinsed)
- 12 oz. butternut squash (peeled and cubed)
- 3 cups water
- 1 onion (medium, chopped)
- 1 medium tomato (seeded and diced)
- 2 garlic cloves (minced)
- 2 tsp. ginger (grated)
- 2 Tbsp. vegetable oil (olive or coconut oil works too)
- 1 tsp. mustard seeds (whole)
- 2 tsp. cumin seeds (whole)
- 1 tsp. Garam Masala
- 1 tsp. red chili powder
- 1/4 tsp. turmeric
- 1/2 tsp. coriander powder
- 4 curry leaves (optional)
- 2 tsp. salt
- 1 lemon
- 3 Tbsp. chopped cilantro
- lemon wedges (for garish and serving)
- 2 Tbsp. chopped cilantro (additional, for garnish, optional)
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NutritionView More
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270Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories270Calories from Fat45 |
% DAILY VALUE |
Total Fat5g8% |
Saturated Fat0g0% |
Trans Fat0g |
Cholesterol |
Sodium690mg29% |
Potassium840mg24% |
Protein16g |
Calories from Fat45 |
% DAILY VALUE |
Total Carbohydrate45g15% |
Dietary Fiber20g80% |
Sugars3g |
Vitamin A110% |
Vitamin C70% |
Calcium10% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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