Meal Planning
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Description
Ingredients
US|METRIC
4 SERVINGS
- 1 cup brown lentils
- 15 oz. diced tomatoes (or crushed)
- 2 cloves garlic
- 1 inch fresh ginger
- 1/2 tsp. cayenne pepper
- 1/2 tsp. cumin
- 2 Tbsp. butter
- pepper
- 1/2 cup evaporated milk (or cream)
- 1/4 bunch fresh cilantro
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Directions
- Place the lentils in a pot and cover with a couple inches of water. Bring to a boil over high heat and boil until tender (about ten minutes). Drain the lentils in a colander.
- While the lentils are boiling, mince the garlic and peel and grate the ginger (use a small cheese grater). Return the drained lentils to the pot (medium heat) and add the butter, ginger, garlic, cayenne, cumin, salt and pepper.
- Add the can of tomatoes and one cup of water. Stir it all together, bring it to a simmer then reduce the heat to low. Put a lid on the pot and let it simmer for half an hour. The mixture should be soft and thick after a half hour. If it is not, continue to simmer, adding more water if it dries out. You want the end product to be thick, not watery.
- Stir in the evaporated milk or cream and garnish with fresh, chopped cilantro. Serve over rice or with naan bread for dipping!
NutritionView More
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300Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories300Calories from Fat80 |
% DAILY VALUE |
Total Fat9g14% |
Saturated Fat5g25% |
Trans Fat |
Cholesterol25mg8% |
Sodium290mg12% |
Potassium970mg28% |
Protein17g |
Calories from Fat80 |
% DAILY VALUE |
Total Carbohydrate39g13% |
Dietary Fiber17g68% |
Sugars4g |
Vitamin A60% |
Vitamin C40% |
Calcium15% |
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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