I found this in the November 2009 issue of Alive magazine and have been making it regularly all year. Very tasty, very healthy and total comfort food on a cold winter night! It's fairly easy and quick to make and will make 4-6 good-sized bowls so everyone can cuddle up with one :)
Provided by Chef Kirsten 1
Categories Lentil
Time 20m
Yield 4-6 bowls, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large saucepan on medium heat. Add ginger, garlic and onion; saute for five minutes or until soft and translucent.
- stir in curry paste and 1 cup of stock to blend. Add carrots and crushed red pepper. Reduce heat to medium-low. Cover and cook until carrots are crisply tender, about 5 minutes; stir.
- Add remaining stock, lentils, and edamame beans and bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until lentils are tender. Stir in cilantro, salt and pepper.
- Spoon into individual serving bowls and serve with naan and sour cream, if desired.
Nutrition Facts : Calories 259.3, Fat 4.1, SaturatedFat 0.6, Sodium 336.1, Carbohydrate 42.8, Fiber 17.7, Sugar 7.1, Protein 14
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