Jessica in the Kitchen · by Jessica Hylton★ 5.0 (40)
Lentil Stew
NUTRITION · PER SERVING50M COOK
CAL 9%·PRO 8%
CARBS 13G28% OF CAL
3G FIBER6G SUGAR3G OTHER
FAT 14G70% OF CAL
10G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy coconut-curry lentil stew with ginger and sriracha heat. One-pot, hearty, and aromatic—a satisfying vegetarian main.
mainsoupbeansdairy freegluten freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 tablespoon sesame oil
- 1/4 teaspoon fresh ginger
- 2 tablespoons red curry paste
- 1/2 large red onion (minced)
- 4 cloves garlic (minced)
- 1/4 teaspoon sea salt (to taste)
- 1/4 teaspoon ground black pepper
- ½ -1 tablespoon coconut sugar ( or other sugar)
- 1/2 tablespoon light soy sauce (or liquid aminos/gluten free tamari/coconut aminos)
- 1 1/2 cups dry green lentils (rinsed and picked over)
- 1 can coconut milk ((13.4 ounces/383g), full-fat or lite))
- 2 cups vegetable broth
- juice of 1 lime
- 1/2 tablespoon sambal oelek or Sriracha (optional, for heat)
At a glance
PER SERVING · TIME 50M
CAL 9%·PRO 8%
CARBS 13G28% OF CAL
3G FIBER6G SUGAR3G OTHER
FAT 14G70% OF CAL
10G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 357mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 187mg
- Calcium
- 21mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 357MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.