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Jillian Adamson
By Jillian Adamson

MC - Garlic mushroom, lentils & sweet potato

This coconut & garlic mushroom ragu is packed with chestnut mushrooms, kale and lentils alongside sweet potato noodles. Cook time: 30 mins Allergens: Sesame, Sulphites Cuisine: European Key ingredient: Lentils Calories: 444.12 Protein: 11.16g Carbs: 44.86g Fat: 24.25g
Updated at: Thu, 17 Aug 2023 14:19:09 GMT

Nutrition balance score

Great
Glycemic Index
53
Low
Glycemic Load
25
High

Nutrition per serving

Calories503.3 kcal (25%)
Total Fat30.2 g (43%)
Carbs47.3 g (18%)
Sugars9.6 g (11%)
Protein12.7 g (25%)
Sodium733.6 mg (37%)
Fiber13.1 g (47%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Finely chop the garlic and thinly slice the red onion and mushrooms. Roughly chop the kale.
Step 2
Boil a kettle. Dissolve the creamed coconut in a jug with 150ml boiling water.
Step 3
To make the sweet potato noodles; peel the sweet potato and using a peeler slice into long thin strips (or use a julienne peeler or spiralizer).
Step 4
Heat a medium-sized pan with 1/2 tbsp oil on a medium heat and fry the garlic and onion for 5 mins. Season with sea salt and black pepper. Then add the mushrooms and cook for 3 mins until softened.
Step 5
Drain and rinse the lentils, add to the pan and cook for 2 mins. Lower the heat and add the creamed coconut, dried basil and kale and cook for 10 mins until the sauce has reduced. Then stir in the tahini.
Step 6
Meanwhile, heat a frying pan with 1/2 tbsp oil on a medium heat and cook the sweet potato noodles for 8-10 mins until softened and turning golden.
Step 7
Serve the sweet potato noodles on two warm plates and spoon over the creamy garlic mushroom and lentil ragu.