| |
| |
| 2 Tbs |
|
Olive oil |
|
| 1 Large |
|
Onion, peeled and chopped |
|
| 2 Cloves |
|
Garlic, peeled and crushed |
|
| 1 Small |
|
Ginger root, peeled and grated |
|
| 2 |
|
Red chili peppers, chopped and seeded |
|
| 1 Stick |
|
Lemongrass* |
|
| ¾ Cup |
|
Whole green lentils, washed and drained |
|
| |
| 1 Cup |
|
Shredded carrots |
|
| 1 ¾ Cups |
|
Coconut milk |
|
| 1 Cup |
|
Water |
|
| 1 Tbs |
|
Brown sugar |
|
| 4 Tbs |
|
Fresh cilantro, chopped |
|
|
|
Salt and pepper to taste |
|
| 2 Tbs |
|
Roasted peanuts, chopped |
|
|
|
|
| |
| Heat oil in a large pan and cook the onion until it becomes soft. Add the garlic, ginger, and chilies and cook for three to four minutes. Crush the lemongrass by hitting it with the length of a rolling pin. Add the lemongrass and lentils to the pan, and toss well to coat the mixture. Add the coconut milk, water, brown sugar and carrots. Reduce the heat to a gentle simmer and cover. Cook, stirring occasionally, for 20 minutes, or until the lentils are tender. Remove from heat and stir in the chopped cilantro. Season to taste and sprinkle with roasted chopped peanuts. Enjoy! |
|
| |
| Servings: 6 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
|
|
| |
|
|
|
| Amount Per Serving |
|
|
|
| Calories |
|
235.65 |
|
| Calories From Fat (72%) |
|
170.67 |
|
| Calories From Protein (5%) |
|
11.36 |
|
| Calories From Carbs (23%) |
|
53.62 |
|
| Calories From Alcohol (0%) |
|
0.00 |
|
| |
|
% Daily Value |
| Total Fat 20.14g |
|
31% |
|
| Saturated Fat 13.29g |
|
66% |
|
| Monounsaturated Fat 4.62g |
|
|
|
| Polyunsaturated Fat 1.14g |
|
|
|
| Trans Fatty Acids 0.00g |
|
|
|
| Cholesterol 0.00mg |
|
0% |
|
| Sodium 56.41mg |
|
2% |
|
| Potassium 409.76mg |
|
12% |
|
| Carbohydrates 14.16g |
|
5% |
|
| Dietary Fiber 1.44g |
|
6% |
|
| Sugar 4.97g |
|
|
|
| Sugar Alcohols 0.00g |
|
|
|
| Net Carbohydrates 12.72g |
|
|
|
| Protein 3.74g |
|
7% |
|
| Vitamin A 2911.71IU |
|
58% |
|
| Vitamin C 27.97mg |
|
47% |
|
| Calcium 39.79mg |
|
4% |
|
| Iron 3.41mg |
|
19% |
|
| Vitamin E 1.15IU |
|
11% |
|
| Thiamin 0.09mg |
|
6% |
|
| Riboflavin 0.06mg |
|
4% |
|
| Niacin 1.42mg |
|
7% |
|
| Vitamin B6 0.20mg |
|
10% |
|
| Folate 40.41µg |
|
10% |
|
| Pantothenic Acid 0.34mg |
|
3% |
|
| Phosphorus 118.54mg |
|
12% |
|
| Magnesium 52.32mg |
|
13% |
|
| Zinc 0.87mg |
|
6% |
|
| Copper 0.27mg |
|
14% |
|
| Manganese 1.03mg |
|
51% |
|
| Selenium 0.70µg |
|
1% |
|
| Alcohol 0.00g |
|
|
|
| Caffeine 0.00mg |
|
|
|
| Water 151.87g |
|
|
|
|
|
| |
| Cooking Tips |
| *2 tsp of Lemon grass paste can be substituted. |
| | |
|
|
