Running on Real Food · by Deryn Macey★ 4.9 (12)
Red Curry Lentils
NUTRITION · PER SERVING30M COOK
CAL 18%·PRO 37%
CARBS 52G57% OF CAL
9G FIBER7G SUGAR37G OTHER
FAT 11G26% OF CAL
4G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Thai-inspired red curry lentils with coconut milk, ginger, and lime simmered in one pot. Vegetarian main that's flavorful and filling.
mainthaibowlbeans🍲 stockpotdairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 2 tbsp olive or coconut oil (or water or broth for oil-free)
- 1/2 large white onion (diced)
- 3 cloves garlic (minced)
- 1/2 tbsp fresh ginger (minced)
- 3 tbsp red curry paste
- 1 14 oz can light or full-fat coconut milk
- 1.5 cups vegetable broth
- 1 tbsp coconut sugar (sub pure maple syrup or raw cane sugar)
- 3 tbsp gluten-free tamari or soy sauce
- 2 cups uncooked red lentils
- 3 carrots (chopped, approx. 1.5 cups)
- 1 green pepper (diced, approx. 1 cup)
- 1/2 a medium-sized head (5-6'' dia. of cauliflower, chopped, approx. 2-3 cups)
- squeeze of fresh lime juice (optional)
- optional: 1/4-1/2 cup water or vegetable broth (add as needed to adjust thickness)
- optional: cooked brown or basmati rice or quinoa (for serving)
At a glance
PER SERVING · TIME 30M
CAL 18%·PRO 37%
CARBS 52G57% OF CAL
9G FIBER7G SUGAR37G OTHER
FAT 11G26% OF CAL
4G SAT6G 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
- 5m
- Cook
- 25m
- Sodium
- 976mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 692mg
- Calcium
- 57mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 976MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.