Chipotle Curry Lentils

Try this aromatic and flavorsome dish for an indulgent evening in. Delicious and nutritionally charged, this lentil curry variation combines a carefully selected spice combo with the creamy twist of coconut. This is a great source of iron, eliminating fatigue and boosting your immune system, as well as magnesium which is needed for calcium absorption.

421

Calories

26 g

Protein

74 g

Carbs

4 g

Fat

1/2 cup uncooked lentils (94g)

1 cup finely diced onions (115g)

2-3 garlic cloves, minced

2 tsp curry powder

1 tsp cumin

1/2 tsp ground coriander

1/4 tsp salt (optional)

1/4 tsp pepper

2/3 cup coconut milk

1/2 cup vegetable broth

1 tbsp mashed chipotle pepper in adobo (remove seeds first)

Cook lentils according to package instructions. Drain and set aside.
Sauté onions until soft. Add garlic and cook for 1 minute or so.
Add in the seasonings and mix around to coat the onions evenly.
Pour in the remaining ingredients. Mix, add in the cooked lentils and mix again. Bring to a simmer.
Simmer 5 minutes or so, until thickened and the lentils have absorbed most of the liquid.
Serve.

Store in an airtight container in refrigerator for up to 5 days.