INGREDIENTS
4 cloves
garlic
35 1/5 oz
lentils
16 oz
stir-fry vegetables
32 oz
vegetable broth
12 oz
thai curry simmer sauce
13 1/2 oz
reduced fat coconut milk
1 tsp
ground ginger
2 tsp
onion powder
1 tsp
sea salt
1/2 tsp
pepper
1 serving
coconut oil
1 serving
optional: cilantro
1 1/4 cups