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Coconut Curry Lentil Bowl

Made With:

Soups

Signature Harvest Butternut Squash

Rich butternut squash simmered with cream and a blend of warm spices including ginger, cinnamon and nutmeg.

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Tip

Serving: Spoon 1/2 cup (125 mL) lentils and 1/4 cup (60 mL) rice into serving bowl. Top with 1 cup (250 mL) roasted vegetables, 4 slices avocado, 1 tbsp (15 mL) peanuts, and scant 1 tsp (5 mL) cilantro and 1/4 tsp (1 mL) chili pepper.

Nutrition Facts
Serving Size
Amount Per Serving
Calories 780
% Daily Value
Total Fat 34g
52%
Saturated Fat 13g
65%
Cholesterol 15mg
5%
Sodium 950mg
40%
Total Carbohydrate 101mg
34%
Dietary Fiber 12g
48%
Protein 24g
48%
Vitamin A %
Vitamin C %
Calcium %
Iron %
Total Time

85 min.

Serving & Size

1 bowl

Yields

With crowd-pleasing Thai flavours, this vegan power bowl can be served for breakfast, lunch or dinner.

Nutrition Facts

Nutrition Facts
Serving Size
Amount Per Serving
Calories 780
% Daily Value
Total Fat 34g
52%
Saturated Fat 13g
65%
Cholesterol 15mg
5%
Sodium 950mg
40%
Total Carbohydrate 101mg
34%
Dietary Fiber 12g
48%
Protein 24g
48%
Vitamin A %
Vitamin C %
Calcium %
Iron %

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Step 1
Profit Per Serving
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Step 2
Profit Per Meal
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Step 3
Profit Per Day
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
Campbell’s Signature Harvest Butternut Squash Soup 1 pouch (8 cups/4 lb) pouch (1.81 kg)
2 cans coconut milk 14 fl oz each 414  mL each
Thai curry paste 1 cup 125  mL
Beluga lentils 2 cups 625  mL
Jasmine rice 4 cups L
1. In large saucepan, combine soup, coconut milk and curry paste; bring to simmer. Stir in lentils. Cook for 20 to 25 minutes or until lentils are tender. Hold for service. (Makes 8 cups/2 L.) Cook rice according to package directions and hold for service. (Makes 4 cups/1 L.)
Weight Measure
Chopped kale 16 cups L
Canola oil, divided 1 cup 125  mL
Each salt and pepper, divided 2 tsp 10  mL
Peeled, chopped sweet potato (1-inch/2.5 cm pieces) 4 lbs kg
Halved cremini mushrooms 2 lbs kg
2. Preheat oven to 425°F (220°C). Toss together kale, 1/4 cup (60 mL) oil and 1 tsp (5 mL) each salt and pepper. Arrange on parchment paper–lined baking sheets. Roast for 12 to 15 minutes or until wilted and charred in spots. Toss together sweet potatoes, 2 tbsp (30 mL) oil, and 1/2 tsp (2 mL) each salt and pepper. Arrange in single layer on parchment paper–lined baking sheet. Roast for 15 to 20 minutes or until tender. Toss together mushrooms, remaining 2 tbsp (30 mL) oil, and remaining 1/2 tsp (2 mL) each salt and pepper. Arrange in single layer on parchment paper–lined baking sheet. Roast for 10 to 15 minutes or until tender. Toss together kale, sweet potatoes and mushrooms. (Makes 16 cups/4 L.)
Weight Measure
4 halved, pitted, peeled, ripe avocados (cut into 16 slices each) 2 cups 500  mL
Chopped toasted peanuts 1 cups 250  mL
Finely chopped fresh cilantro 1 cup 75  mL
Thinly sliced seeded red chili pepper 3 tbsp 45  mL
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