Saturday, March 25, 2006

Spicy Thai Curried Lentils


1 cup brown lentils, picked over and rinsed
1 can vegetable broth (14 oz)
1 cup light coconut milk, stirred well before measuring
1 1/2 Tbsp red curry paste or 2 teaspoons red curry powder
3 cups fresh cauliflower florets
1 large sweet potato, peeled, cut in 3/4" chunks
1 red bell pepper, coarsely chopped
1/4 cup basil, finely shredded
1/4 cup cilantro, finely chopped

Mix lentils, broth, coconut milk and curry in a large saucepan. Simmer covered 15 to 20 minutes until lentils are almost tender.

Place cauliflower, sweet potatoes and bell pepper on lentils. Return to a simmer, cover and cook 10 to 12 minutes until vegtable and lentils are tender. Sprinkle servings with basil and cilantro.

Serves 4.

Per serving: 342 cal, 17 g pro, 58 g carb, 10 g fib, 6 g fat (3 g sat fat), 0 g chol, 941 mg sod.

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