Servings:2.5 | Calories:1967 | Total Fat:76g | Chol:11mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 76g
117 %
Sat Fat 34g
170 %
Total Carb 252g
84 %
Fiber 74g
296 %
Sugars 32g
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Cholesterol 11mg
4 %
Sodium 6032mg
251 %
Protein 79g
158 %
Calories:
36% Vegetable stock
32% Brown lentils
17% Others combined
13% Can coconut milk
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
1/4 cup extra virgin olive oil 2 medium carrots, peeled and finely diced (about 1 1/2 cups) 1 large onion, finely diced (about 1 1/2 cups) 2 stalks celery, finely diced (about 3/4 cup) 4 cloves garlic, minced on a microplane grater 2 teaspoons fresh ginger grated on a microplane grater 1 small habanero or serrano pepper, seeds and ribs removed, flesh finely chopped 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander seed 1 pound dry brown lentils 3 quarts water or vegetable stock 2 bay leaves 1 (12 ounce) can coconut milk 1/2 cup roughly chopped fresh cilantro leaves and tender stems 1 tablespoon hot sauce, such as Frank's 1/4 cup juice from 2 limes 1 tablespoon soy sauce 1/4 cup finely chopped fresh cilantro leaves and tender stems 1 small habanero or serrano pepper, seeds and ribs removed, flesh finely chopped 2 cloves garlic, minced on a microplane grater 1 teaspoon fresh ginger grated on a microplane grater 1 tablespoon zest from one orange, grated on a microplane grater
Directions : View recipe directions on seriouseats.com
