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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. coconut oil
- 1 cup minced onion (finely)
- 1 Tbsp. minced garlic
- 2 tsp. ginger root (finely grated)
- 14.5 oz. petite diced tomatoes
- 3 Tbsp. Thai red curry paste
- 1 unsweetened coconut milk (13.66 fl. oz. can)
- 2 1/2 cups water
- 1/2 tsp. fine sea salt
- 2 cups truRoots Organic Sprouted Green Lentils
- 2 Tbsp. chopped fresh cilantro (finely, plus sprigs for garnish)
- lime wedges (Fresh)
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Directions
- MELT coconut oil in large saucepan over medium heat. Add onion. Saute until softened. Add garlic and ginger root. Cook until fragrant. Stir in tomatoes and curry paste. Cook, stirring occasionally, for 5 minutes.
- ADD coconut milk, water and salt. Bring to boil. Stir in lentils. Reduce to simmer. Cook, stirring occasionally, about 35 minutes or just until tender. Stir in cilantro. Serve stew with additional sprigs of cilantro and lime wedges, if desired.
NutritionView More
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110Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories110Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol |
| Sodium310mg13% |
| Potassium350mg10% |
| Protein2g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate12g4% |
| Dietary Fiber3g12% |
| Sugars5g |
| Vitamin A20% |
| Vitamin C45% |
| Calcium4% |
| Iron2% |
* 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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