Wonderful flavor. I added a whole can of coconut milk instead of just 1/2 cup, it still came out perfect.
Bring broth and lentils to a boil in pot over high heat. Reduce heat to medium-low, partially cover and simmer 10 minutes, or until lentils are tender. Cover, and remove from heat.
Heat oil in nonstick skillet over medium heat. Add onion, garlic and red pepper flakes; saute 5 minutes. Add cumin, turmeric and coriander; cook 3 minutes, stirring constantly. Add tomato paste, and cook 3 minutes, stirring constantly. Add coconut milk and lentils, and cook 3 minutes more.
Season to taste with salt and pepper, and stir in lime juice. Serve over rice.
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|Serving Size: 1 Serving (142g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 61 (32%)|
|Amt Per Serving||% DV|
|Total Fat 6.8g||9 %|
|Saturated Fat 3.9g||19 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 322.1mg||11 %|
|Potassium 314mg||8 %|
|Total Carbohydrate 25.2g||7 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 20.8g|
|Protein 10g||14 %|
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Calories per serving: 193
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