Directions:
- In four cups of water, boil the lentils, carrot, celery, onion, chicken, bay leaf, garlic, rice, pepper and cayenne. Reduce until thick to stew/sauce consistency. (Remove the bay leaf after 10-15 minutes of boiling.).
- Once thickened, add the vinegar, salt (to taste), sugar, curry and butter. Add potato starch one tsp at a time until correct consistency is reached.
- Remove from heat, let flavors meld. Serve with a dollop of sour cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 220.19 Kcal (922 kJ) | ||
| Calories from fat | 25.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.86g | 4% | |
|---|---|---|---|
| Cholesterol | 6.11mg | 2% | |
| Sodium | 430.5mg | 18% | |
| Potassium | 596.51mg | 13% | |
| Total Carbs | 35.24g | 12% | |
| Sugars | 3.16g | 13% | |
| Dietary Fiber | 16.19g | 65% | |
| Protein | 13.64g | 27% | |
| Vitamin C | 5mg | 8% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 4mg | 22% | |
| Calcium | 48.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 200.6 Kcal (840 kJ) | ||
| Calories from fat | 23.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.61g | 4% | |
|---|---|---|---|
| Cholesterol | 5.57mg | 2% | |
| Sodium | 392.19mg | 18% | |
| Potassium | 543.43mg | 13% | |
| Total Carbs | 32.11g | 12% | |
| Sugars | 2.87g | 13% | |
| Dietary Fiber | 14.75g | 65% | |
| Protein | 12.42g | 27% | |
| Vitamin C | 4.6mg | 8% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 3.7mg | 22% | |
| Calcium | 43.9mg | 5% | |
* 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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