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Correo Electrónico
Ingredientes
- 1/2 cup dried lentils
- 3 cups water to boil the lentils
- 1 1/2 cup squash
- 4 cups vegetable stock (home cooked or packaged)
- 1 can/ 2 cups unsweetened coconut milk
- 1 carrot, julienned ( aka cut in long thin strips)
- 2 sweet potatoes
- 3 small shallots chopped
- 2 dry chili peppers crushed
- 1 tbsp tomato paste
- 1 tbsp tamarind concentrate (or 1 tsp tamarind paste)
- 1 tbsp low salt soy sauce (or 1/2 tbsp regular salty soy sauce)
- 1/2 tsp sugar
- 1/2 tsp dried thyme
- 1 tsp mild curry powder
- 1 tsp butter
View Full Recipe at Simply Trini Cooking
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1128g | |
| Recipe makes 2 servings | |
| Calories 347 | |
| Calories from Fat 26 | 7% |
| Total Fat 3.03g | 4% |
| Saturated Fat 1.41g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 2502mg | 104% |
| Potassium 1296mg | 37% |
| Total Carbs 65.83g | 18% |
| Dietary Fiber 20.4g | 68% |
| Sugars 15.9g | 11% |
| Protein 16.72g | 27% |
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