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Kathy Cooks: "It was tasty, but I found it needed a little bit…" Read More
13Ingredients
60Minutes
480Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. coconut oil
- 1 yellow onion (finely chopped)
- 8 cloves garlic (finely chopped)
- 1 piece ginger (peeled and finely chopped)
- 1 Tbsp. curry powder
- 1/2 tsp. red pepper flakes
- 3/4 cup lentils
- 14.5 oz. crushed tomatoes
- 1/2 cup cilantro (finely chopped, plus more for garnish)
- kosher salt
- freshly cracked black pepper
- 13.5 oz. unsweetened coconut milk
- lime wedges (for serving)
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NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories480Calories from Fat270 |
% DAILY VALUE |
Total Fat30g46% |
Saturated Fat26g130% |
Trans Fat |
Cholesterol |
Sodium350mg15% |
Potassium1040mg30% |
Protein15g |
Calories from Fat270 |
% DAILY VALUE |
Total Carbohydrate44g15% |
Dietary Fiber17g68% |
Sugars5g |
Vitamin A20% |
Vitamin C45% |
Calcium10% |
Iron40% |
* 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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Reviews(1)
Kathy Cooks 3 years ago
It was tasty, but I found it needed a little bit of sour cream or plain Greek yogurt stirred in to balance the heat. The lime juice is a must to really add dimension. The next time I will add the cilantro to the broth only during the last 10 minutes of simmering to avoid washing out the flavor. Also, do not add salt until the lentils are soft, as adding it at the beginning can really slow down the softening of the lentils.