1
can (13.5 oz) unsweetened coconut milk (not cream of coconut)
2
tablespoons red curry paste
1/2
cup creamy peanut butter
2
teaspoons fish sauce
2
tablespoons lime juice
1/2
teaspoon pepper
1
cup dried red or green lentils, sorted, rinsed
Chopped fresh cilantro, if desired
Chopped peanuts, if desired
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Steps
1
In 4-quart Dutch oven, heat oil over medium-high heat. Cook onions and gingerroot in oil 5 minutes, stirring occasionally, until tender. Stir in squash; cook 3 minutes.
2
In medium bowl, stir together broth, coconut milk, curry paste, peanut butter, fish sauce, lime juice and pepper until smooth. Pour over squash mixture. Stir in lentils.
3
Heat to boiling; reduce heat. Simmer uncovered 20 to 25 minutes, stirring occasionally, until squash and lentils are tender. Sprinkle individual servings with cilantro and peanuts.
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Nutrition Facts
Serving Size:1 Serving
Calories
360
Total Fat
16g
0%
Saturated Fat
3g
0%
Sodium
640mg
0%
Total Carbohydrate
43g
0%
Dietary Fiber
10g
0%
Protein
17g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Starch; 1/2 Other Carbohydrate; 1/2 Vegetable; 1 Very Lean Meat; 1 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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