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    You are in: Home / Recipes / Red Lentil Coconut Curry Recipe
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    Red Lentil Coconut Curry

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 35 mins

    20 mins

    1 hr 15 mins

    selajash's Note:

    Yummy fall recipe. Especially good when topped with diced pears and yogurt.

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    Units: US | Metric


    1. 1
      In large soup pan, saute in coconut butter (skim from top of can if placed in freezer for 20 minutes) or 1 tablespoon oil until transparent.
    2. 2
      Reduce heat and add spices (from garlic to bay leaves). Cook and stir constantly for 3 minutes; do not let onion or spices brown.
    3. 3
      Add coconut milk, soy sauce, and tomato sauce. Simmer on low heat for 20 minutes, stirring often.
    4. 4
      Meanwhile, in saucepan, cook red lentils in water for 15 minutes. Then, add the lentils to the soup pot WITH water.
    5. 5
      Add remaining items to soup pot and cook over medium heat just until tender (because the mixture is thick, this could take 30-45 minutes. If pressed for time, steam the sweet potatoes and cauliflower in the microwave for 5 minutes and then add to the soup pot). If using peas, add at the end of the cooking time.
    6. 6
      Serve over brown rice with the following optional toppings: fresh diced pears, roasted sunflower seeds, plain yogurt.

    Ratings & Reviews:


    Nutritional Facts for Red Lentil Coconut Curry

    Serving Size: 1 (540 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 435.0
    Calories from Fat 94
    Total Fat 10.4 g
    Saturated Fat 8.1 g
    Cholesterol 0.0 mg
    Sodium 726.9 mg
    Total Carbohydrate 68.7 g
    Dietary Fiber 20.9 g
    Sugars 8.7 g
    Protein 19.3 g

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