Recipe Details
Ingredients
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1tablespoonpeanut oil
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1smallonion, chopped
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1tablespoonminced fresh ginger root
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1clovegarlic, chopped
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1pinchfenugreek seeds
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1cupdry red lentils
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1cupbutternut squash – peeled, seeded, and cubed
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⅓cupfinely chopped fresh cilantro
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2cupswater
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7ouncescoconut milk
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2tablespoonstomato paste
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1teaspooncurry powder
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1pinchcayenne pepper
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1pinchground nutmeg
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salt and pepper to taste
Cooking Directions
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Heat oil in a large pot over medium heat. Add onion, ginger, garlic, and fenugreek; cook and stir until onion is tender.
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Add lentils, squash, and cilantro, then stir in water, coconut milk, and tomato paste. Season with curry powder, cayenne pepper, nutmeg, salt, and pepper; bring to a boil. Reduce the heat to low and simmer for 30 minutes, or until lentils and squash are tender.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories303 | |
| % Daily Value * | |
| Total Fat 15g |
19% |
| Saturated Fat 10g |
50% |
| Sodium 81mg |
4% |
| Total Carbohydrate 34g |
12% |
| Dietary Fiber 12g |
42% |
| Total Sugars 5g |
|
| Protein 13g |
26% |
| Vitamin C 14mg |
15% |
| Calcium 66mg |
5% |
| Iron 7mg |
36% |
| Potassium 827mg |
18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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