Red Curried Squash & Lentils

25 min

4 servings

Ingredients

  • 1 pkg Thai Red Curry Seasoning
  • 1 can (14 oz/400 ml) coconut milk
  • 1⁄2 cup water
  • 1 cup cubed squash
  • 1⁄2 cup dried red lentils
  • 1⁄2 cup coarsely chopped snow peas
  • 1⁄2 cup frozen peas
  • 1⁄2 lime, juiced
  • 1 tsp soy sauce

Preparation

  • Combine seasoning with coconut milk and water in a wok over medium-high heat. Bring to a boil, reduce heat, and simmer for 2 min.
  • Add squash and lentils; cover and cook until tender, 7-10 min. Stir in snow peas, frozen peas, lime juice and soy sauce. Simmer until tender-crisp, 3-5 more min.
  • Serve over steamed rice or rice noodles, if desired.

Nutritional Information

Per serving: Calories 280, Fat 16 g (Saturated 16 g, 0 0 g), Cholesterol 0 mg, Sodium 40 mg, Carbohydrate 24 g (Fiber 5 g, Sugars 5 g), Protein 10 g.

Perfectly Balance Your Plate

Serve with 1 cup steamed rice + 1⁄2 cup steamed edamame.