Directions:
- In a saucepan, soften the onion, garlic and carrot in the butter.
- Add the curry powder and cook for 1 minute.
- Add the ginger, broth, coconut milk and tomato paste.
- Bring to a boil and add the lentils. Reduce the heat, cover and simmer for 20 minutes. Adjust the seasoning.
- Serve with pan-fried flatbread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 385 Kcal (1612 kJ) | ||
| Calories from fat | 211.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.49g | 36% | |
|---|---|---|---|
| Cholesterol | 22.9mg | 8% | |
| Sodium | 1104.51mg | 46% | |
| Potassium | 929.19mg | 20% | |
| Total Carbs | 31.78g | 11% | |
| Sugars | 5.4g | 22% | |
| Dietary Fiber | 13.91g | 56% | |
| Protein | 11.6g | 23% | |
| Vitamin C | 29mg | 48% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 4.5mg | 25% | |
| Calcium | 69.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 84.68 Kcal (355 kJ) | ||
| Calories from fat | 46.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.17g | 36% | |
|---|---|---|---|
| Cholesterol | 5.04mg | 8% | |
| Sodium | 242.94mg | 46% | |
| Potassium | 204.37mg | 20% | |
| Total Carbs | 6.99g | 11% | |
| Sugars | 1.19g | 22% | |
| Dietary Fiber | 3.06g | 56% | |
| Protein | 2.55g | 23% | |
| Vitamin C | 6.4mg | 48% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 1mg | 25% | |
| Calcium | 15.3mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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