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Ingredients
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1 tablespoon peanut oil
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1 small onion, chopped
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1 tablespoon minced fresh ginger root
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1 clove garlic, chopped
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1 pinch fenugreek seeds
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1 cup dry red lentils
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1 cup butternut squash - peeled, seeded, and cubed
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⅓ cup finely chopped fresh cilantro
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2 cups water
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7 ounces coconut milk
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2 tablespoons tomato paste
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1 teaspoon curry powder
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1 pinch cayenne pepper
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1 pinch ground nutmeg
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salt and pepper to taste
Directions
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Heat oil in a large pot over medium heat. Add onion, ginger, garlic, and fenugreek; cook and stir until onion is tender.
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Add lentils, squash, and cilantro, then stir in water, coconut milk, and tomato paste. Season with curry powder, cayenne pepper, nutmeg, salt, and pepper; bring to a boil. Reduce the heat to low and simmer for 30 minutes, or until lentils and squash are tender.
Nutrition Facts (per serving)
303 | Calories |
15g | Fat |
34g | Carbs |
13g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 303 | |
% Daily Value * | |
Total Fat 15g | 19% |
Saturated Fat 10g | 50% |
Sodium 81mg | 4% |
Total Carbohydrate 34g | 12% |
Dietary Fiber 12g | 42% |
Total Sugars 5g | |
Protein 13g | 26% |
Vitamin C 14mg | 15% |
Calcium 66mg | 5% |
Iron 7mg | 36% |
Potassium 827mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.