1 tbsp | Curry Powder | |
1 tsp | Mustard Seeds, whole | |
2 tbsp | Coconut Oil | |
2 (ea. 0.11 oz) | Garlic, raw | |
1 tbsp | Ginger, peeled, raw | |
1¼ cups 1 tbsp | Lentils, red, raw | |
1 (ea. 4.20 oz) | Bell pepper, sweet, red | |
1 (ea. 4.20 oz) | Bell pepper, sweet, yellow | |
1½ cups | Spring Onions, Scallions, Green Onions, chopped | |
1⅔ cups 1 tsp | Vegetable broth, stock | |
⅚ cup ⅝ tsp | Coconut Milk, canned | |
1⅔ cups | Tomatoes, red, canned, in tomato juice, no salt added | |
1 tsp | Salt, Kosher salt, table salt | |
58.43 oz | altogether (view nutrition facts) |
Recipes that use this food
Preparation
- Serving size:14.60 oz (calculated)1½ cups (by recipe creator)Notes: a soup plate full, sufficient for a main meal
- In a dry pot and on medium heat, roast the curry and mustard seeds until fragrant, about 2 minutes.
- Add the coconut oil, chopped garlic and chopped or grated ginger and cook while stirring until fragrant, about half a minute.
- After a couple of minutes, add the lentils and stir well.
- Add the chopped bell peppers and the white parts of the sliced spring onions. Cook for about 3 minutes.
- Add the vegetable stock and bring to a boil.
- Then add the coconut milk, tomatoes and salt.
- Bring to a simmer, reduce the heat and let simmer for about 20 minutes or until the lentils are soft.
- Season to taste and stir in the greens of the spring onions. Optionally set aside some spring onions for garnishing.
- Enjoy sprinkled with the remaining green onions.
- This lentil stew is great for preparing ahead of time, as it tastes even better reheated.
- You can store the dish in an airtight container for 5 days in the fridge or up to 6 months in the freezer. For best results, thaw overnight. Reheat in the microwave or on the stovetop.
Meal Prep Tip
- Calorie count443 kcal
- % of calories by macros
Fat 39.1 % 173 kcal 19.3 g Net Carbs 38.8 % 172 kcal 43 g Dietary Fiber 5.2 % 23 kcal 11.6 g Protein 16.9 % 75 kcal 19 g - Approx. WW SmartPoints™9.1
- Cholesterol 0 mg
- Sodium 894.2 mg
- Fat 19.3 g
- Saturated Fat 15 g
- Trans Fat 0 g
- Carbohydrates 54.8 g
- Dietary Fiber 11.6 g
- Total Sugars 5.8 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 18.9 g
- Calcium 120.7 mg
- Iron 8.1 mg
- Magnesium 92.7 mg
- Potassium 1000.3 mg
- Zinc 3.1 mg
- Vitamin A (Retinol Equivalents) 103.5 mcg
- Vitamin B12 0 mcg
- Vitamin C 114.8 mg
- Folate 191 mcg
- Folic Acid 0 mcg