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Coconut Curry Lentil Bowl

Coconut Curry Lentil Bowl

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

60 min.

Serving & Size

1 bowl

Add To Pantry

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

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Campbell’s Signature Harvest Butternut Squash Soup
1 pouch (1.81 kg)
1 pouch (8 cups/4 lb)

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

2 cans coconut milk 414 mL each 14 fl oz each
Thai curry paste 125 mL 1/2 cup
Beluga lentils 625 mL 2 1/2 cups
Jasmine rice 1 L 4 cups
Chopped kale 4 L 16 cups
Canola oil, divided 125 mL 1/2 cup
Each salt and pepper, divided 10 mL 2 tsp
Peeled, chopped sweet potato (1-inch/2.5 cm pieces) 2 kg 4 lbs
Halved cremini mushrooms 1 kg 2 lbs
4 halved, pitted, peeled, ripe avocados (cut into 16 slices each) 500 mL 2 cups
Chopped toasted peanuts 250 mL 1 cups
Finely chopped fresh cilantro 75 mL 1/3 cup
Thinly sliced seeded red chili pepper 45 mL 3 tbsp
Instructions
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.)
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.)

Recipe Tip

  1. 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.
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