lentil stew
| 1 | cup dried lentils |
| 1/2 | large onion |
| 5 | garlic cloves |
| 2 | tbs olive oil |
| 14 | oz diced tomatoes |
| 1 | large potato |
| 4 | cups vegetable broth |
| 8 | oz coconut milk |
| 1 | tbs curry paste |
| 1 | tsp salt |
| 1 | tsp red pepper flakes |
| 1/2 | tsp cinnamon |
| 1/2 | tsp chili powder |
| 1/4 | tsp cumin |
| 1/4 | tsp allspice |
| 1/4 | tsp turmeric |
| 1/4 | tsp coriander |
| 1/4 | tsp nutmeg |
- Heat olive oil to pot.
- Add chopped garlic and onion.
- Saute until slightly cooked.
- Add tomatoes and lentils.
- Boil broth.
- Add coconut milk and curry paste.
- Once well mixed add to pot along with potatoes and spices.
- Cook on medium heat for about 30 minutes.
Beans, Main Dish, Middle Eastern, Moroccan, Thai, Vegetarian, Gluten-Free
| Nutrition Facts | ||||||
Serving Size 383.2g |
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Amount Per Serving |
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|
Calories 353 Calories from Fat
149 |
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% Daily Value* |
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|
Total Fat
16.5g 25%
|
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|
Saturated Fat
9.0g 45%
|
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|
Cholesterol
0mg 0%
|
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|
Sodium
914mg 38%
|
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|
Total Carbohydrates
38.6g 13%
|
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|
Dietary Fiber
13.3g 53%
|
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|
Sugars
5.2g |
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|
Protein
14.7g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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