15 15
YIELD
5 servings
ACTIVE
20 minutes
TOTAL
about 35 minutes
1 TBSP OIL
1 MEDIUM ONION, CHOPPED
2 TSP CHOPPED GARLIC
2 TSP RED CURRY POWDER
1 CAN (14 OZ) VEGETABLE BROTH
1 CAN (13.5 OZ) LITE COCONUT MILK (NOT CREAM OF COCONUT)
½ CUP WATER
1 BAG (16 OZ) RED LENTILS, PICKED OVER AND RINSED
3 CUPS FRESH CAULIFLOWER FLORETS
1 RED BELL PEPPER, SEEDED AND COARSELY CHOPPED
1 MEDIUM ZUCCHINI, CUT IN ¾-IN. PIECES
¼ CUP CHOPPED FRESH CILANTRO
Heat oil in a large pot over medium heat. Add onion; sauté 4 minutes or until translucent. Add garlic and curry powder; cook 1 minute.
Stir broth, coconut milk and water into saucepan. Bring to a boil. Add lentils, cauliflower, pepper and zucchini. Cover and reduce heat.
Return to a simmer, cover and cook, stirring once, 10 to 12 minutes until lentils and vegetables are just tender. Stir in cilantro.
CALORIES 424 TOTAL FAT 8G SATURATED FAT 3G CHOLESTEROL 0MG SODIUM 125MG
TOTAL CARBOHYDRATES 65G DIETARY FIBER 39G PROTEIN 29G
