from http://www.candidafood.com/2011/03/yeast-eliminating-recipe-red-lentil-curry/
Heat oil in a large saute pan, add onion garlic and spices, and saute until onion is soft. Add the chicken or vegetable stock, water, and lentils. Bring this to a boil and then reduce heat, cover, and simmer for about twenty minutes until lentils have absorbed most of the liquid and they are soft. You may need to add more water if the mixture becomes too thick, but you don’t want it too runny either. Gently mash with a stick blender or potato masher. As you’re cooking the lentils prepare the brown rice as directed.
Ladle the red lentil curry over the rice and serve.
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Serving Size: 1 Serving (511g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 832 | ||
Calories from Fat: 122 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.6g | 18 % | |
Saturated Fat 7.4g | 37 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 7.2mg | 2 % | |
Sodium 791.4mg | 27 % | |
Potassium 1328.3mg | 35 % | |
Total Carbohydrate 142.7g | 42 % | |
Dietary Fiber 27.2g | 109 % | |
Sugars, other 115.4g | ||
Protein 34.3g | 49 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 832
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