Thai Curried Lentils

2 cups dry lentils
5-7 cups water
2 cups butternut squash, cubed
1 medium onion, diced
4 cloves garlic, peeled and minced
1 can unsweetened coconut milk
5 tablespoons curry powder (or to taste)
1 teaspoon red pepper flakes (or to taste)
1 tablespoon dried cilantro (or fresh)
2 cups snap peas, chopped

makes ten 1-cup servings.

Place first 5 ingredients into pot or slow cooker.
Add half of the coconut milk and the seasonings.
Let cook for 20-45 minutes on the stovetop, or if using slow cooker, 6-8 hours on low.
30 minutes before serving, add peas and taste to adjust the seasonings, if desired.

Fat: 7.9 g
Carbohydrates: 17.2g
Calories: 150.2
Protein: 5.5g

via SparkPeople Recipe

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