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    You are in: Home / Indian / Spicy Lentil-Coconut Curry/Soup Recipe
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    Spicy Lentil-Coconut Curry/Soup

    Average Rating:

    2 Total Reviews

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    • on April 29, 2008

      I've made this dish twice and I've been very satisfied with the results. Tonight I used red lentils instead of the typical brown variety which I highly recommend. Red lentils breakdown more quickly and will allow you to skip the blender step. I also far prefer to use fresh cilantro in S. Asian dishes.

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    • on October 22, 2008

      My husband and I both thought this was ok. I made several changes: garlic powder for hing, onion for the fennel bulb, omitted all the seeds and dried peppers as I didn't have them on hand, used sweetened coconut instead of unsweetened and halved the amount of cayenne. It still had a hint of spiciness (enough that my kids wouldn't eat it). I'm sure that we would have enjoyed this more if I had been able to follow the recipe more closely.

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    Nutritional Facts for Spicy Lentil-Coconut Curry/Soup

    Serving Size: 1 (430 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 277.6
    Calories from Fat 106
    Total Fat 11.7 g
    Saturated Fat 6.1 g
    Cholesterol 0.0 mg
    Sodium 810.7 mg
    Total Carbohydrate 35.1 g
    Dietary Fiber 14.4 g
    Sugars 9.4 g
    Protein 10.9 g

    The following items or measurements are not included:

    asafetida powder


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