Directions:
- In a large pot, over a medium heat, warm the oil then cook the onion, ginger, fenugreek and garlic the until onion becomes tender.
- Add the lentils, squash, and cilantro, then stir in the coconut milk, tomato paste and water. Season with the cayenne pepper, curry powder, nutmeg, salt, and pepper then bring to a boil. Reduce heat to low, and simmer for 30 minutes, or until lentils and squash become tender. Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 234.67 Kcal (983 kJ) | ||
| Calories from fat | 37.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.12g | 6% | |
|---|---|---|---|
| Sodium | 13.33mg | 1% | |
| Potassium | 714.06mg | 15% | |
| Total Carbs | 37.06g | 12% | |
| Sugars | 3.41g | 14% | |
| Dietary Fiber | 16.55g | 66% | |
| Protein | 13.52g | 27% | |
| Vitamin C | 13mg | 22% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 4.7mg | 26% | |
| Calcium | 67.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 99.96 Kcal (419 kJ) | ||
| Calories from fat | 15.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.76g | 6% | |
|---|---|---|---|
| Sodium | 5.68mg | 1% | |
| Potassium | 304.17mg | 15% | |
| Total Carbs | 15.79g | 12% | |
| Sugars | 1.45g | 14% | |
| Dietary Fiber | 7.05g | 66% | |
| Protein | 5.76g | 27% | |
| Vitamin C | 5.5mg | 22% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 2mg | 26% | |
| Calcium | 28.8mg | 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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