4
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Ingredients
1 cup uncooked red lentils, rinsed
3 cups low sodium or no-salt-added vegetable broth (plus more for sauteing vegetables)
1 cup light coconut milk (creamed coconut, not the beverage, see note)
1/2 cup sliced leeks
1/2 cup diced carrots
1/2 teaspoon dried oregano
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 tablespoon minced fresh parsley
Instructions:
Place the red lentils and vegetable broth in a medium saucepan and bring to a boil, uncovered. Reduce heat to low, cover, and simmer for 25 minutes or until the lentils are soft. Add the coconut milk and vinegar. Stir to combine, then remove from heat.
In a skillet, heat 2 tablespoons vegetable broth over medium heat. Add the leeks and carrots. Cook and stir for 15 minutes or until the vegetables are tender, adding a little more broth as needed to prevent sticking.
Add the sauteed vegetables, dried oregano, onion powder and garlic powder to the red lentils. Cook over medium-low heat for an additional 15 minutes. Serve hot, garnished with fresh parsley.
Note: To make your own creamed coconut, blend 1/2 cup unsweetened shredded coconut and 1/2 cup water in a high-powered blender until smooth.
My Notes:
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Per Serving:
Calories 310
Protein 14 g
Carbohydrates 36 g
Sugars 2 g
Total Fat 12.7 g
Saturated Fat 10.8 g
Cholesterol 0 mg
Sodium 127 mg
Fiber 15.5 g
Beta-Carotene 1498 ug
Vitamin C 6 mg
Calcium 75 mg
Iron 6.3 mg
Folate 251 ug
Magnesium 92 mg
Potassium 678 mg
Zinc 2.7 mg
Selenium 4.3 ug
