Serving 1.5 cups
Macros: 200 cal, fat 9g, carbs 24g, protein 8g
Ingredients:
1 cup red or orange lentils
1 tbsp EVOO
1 red onion, chopped
2 garlic cloves, minced
1 tbsp fresh ginger, grated
½ tsp turmeric
½ tsp ground cumin
½ tsp curry powder
⅛ tsp cinnamon
⅛ tsp cayenne pepper
4 cups veggie broth
¾ cup canned diced tomatoes
⅔ cup unsweetened coconut milk
1 ½ tbsp lime juice
Salt and pepper to taste
3 tbsp fresh cilantro for topping (optional)
Directions: Rinse lentils well under cold water and drain. Heat the oil in a pot over medium heat. Add the onion to the pot and saute until translucent. Add the garlic, ginger, and remaining spices. Cook for one minute while stirring. Add the lentils, broth and diced tomatoes. Bring to a boil, reduce and simmer 20 minutes, until lentils become soft. Pour in coconut milk and lime juice. Adjust seasoning as needed and top with cilantro when served.
