fusion

Berbere Peanut Butter Lentil Stew over Coconut Rice

Name: Berbere Peanut Butter Lentil Stew over Coconut Rice
Yield: 1 serving
Cuisine: fusion
Ingredients: 57 g red lentils (dry); 49 g basmati rice (dry); 68 g coconut milk (canned); 17 g peanut butter; 14 g tomato paste; 3 g berbere spice blend; 53 g baby spinach; 11 g lime juice; 2 g kosher salt; 342 g water

This simmered dish pairs red lentils with basmati rice, coconut milk and peanut butter. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Vegan Vegetarian High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

26 g Protein

87 g Carbohydrates

24 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

57g red lentils (dry) 201 kcal
49g basmati rice (dry) 179 kcal
68g coconut milk (canned) 134 kcal
17g peanut butter 100 kcal
14g tomato paste 11 kcal
3g berbere spice blend 9 kcal
53g baby spinach 12 kcal
11g lime juice 3 kcal
2g kosher salt 0 kcal
342g water 0 kcal

Cooking instructions

red lentils (dry)water
Rinse lentils. In a small pot, combine lentils and water; bring to a boil, then simmer 12-15 minutes until tender.
basmati rice (dry)coconut milk (canned)kosher saltwater
In a second pot, cook rice with coconut milk and a pinch of salt, adding water as needed to reach 1:1.5 rice-to-liquid total. Simmer until fluffy.
red lentils (dry)tomato pasteberbere spice blend
Stir berbere spice and tomato paste into the cooked lentils. Simmer 2 minutes to toast the spices.
peanut butterwater
Add peanut butter and stir until dissolved and glossy. Adjust thickness with a splash of water.
baby spinachlime juice
Add spinach and cook 1 minute to wilt. Finish with lime juice.
red lentils (dry)basmati rice (dry)coconut milk (canned)
Serve lentil stew over coconut rice.