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Ingredients
- Olive Oil
- 5 large carrots
- 2 medium sized bell peppers (preferably yellow or red)
- 1 large onion, finely chopped
- 4 cloves of garlic, minced
- ¾ cup red lentils
- 2 teaspoons curry powder
- 1 teaspoon fresh ginger, minced (you may substitute with powdered ginger)
- ¼ teaspoons chili powder
- 5 cups veggie broth
- 1 can coconut milk
View Full Recipe at The Ginger Cook
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2312g | |
| Calories 1650 | |
| Calories from Fat 787 | 48% |
| Total Fat 93.84g | 117% |
| Saturated Fat 80.74g | 323% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5005mg | 209% |
| Potassium 3859mg | 110% |
| Total Carbs 169.11g | 45% |
| Dietary Fiber 59.0g | 197% |
| Sugars 38.21g | 25% |
| Protein 52.43g | 84% |
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