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Curried Red Lentils

  • 5servings
  • 50minutes

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Source: www.womansday.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C, P
MineralsSilicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) oil

  2. 1 medium onion , chopped

  3. 2 teaspoon(s) chopped garlic

  4. 2 teaspoon(s) red curry powder

  5. 1 can(s) (14 oz) vegetable or chicken broth

  6. 1 can(s) (13 1/2 oz) lite coconut milk (not cream of coconut)

  7. 1 bag(s) (16 oz) red lentils , picked over and rinsed

  8. 3 cup(s) fresh cauliflower florets

  9. 1 red pepper , coarsely chopped

  10. 1 medium zucchini , cut in 3/4-in. pieces

  11. 1/4 cup(s) chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. Heat oil in large saucepan over medium heat. Add onion; sauté 4 minutes or until translucent. Add garlic and curry powder; cook 1 minute.

  2. Stir broth, coconut milk and 1⁄2 cup water into saucepan. Bring to a boil. Add lentils, cauliflower, pepper and zucchini. Cover and reduce heat.

  3. Return to a simmer, cover and cook, stirring once, 10 to 12 minutes until lentils and vegetables are just tender. Stir in cilantro.

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