Description
These red curry lentils are perfectly spiced and flavorful for a plant-based dinner that is incredibly satisfying. It’s brimming with vegetables and perfect for an easy weeknight meal.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 small yellow or red onion, diced
- 1 large carrot, peeled and diced
- 1 stalk celery, diced
- 1 medium red bell pepper, seeded and thinly sliced
- 1 cup brown or green lentils, rinsed
- 2 tablespoons Thai red curry paste
- 2 cups vegetable broth
- 1 15oz can full-fat coconut milk
- 1/2 cup loosely packed cilantro leaves, chopped
- 1 tablespoon lime juice
Instructions
- In a large pan over medium, heat the oil. Add the onion, carrot, and celery and cook, stirring occasionally, for 5 minutes until it begins to turn translucent.
- Add the pepper and continue to cook for 3 minutes.
- Add the lentils and Thai red curry paste. Cook, stirring consistently for one minute to toast the curry paste.
- Add the vegetable broth and bring to a simmer. Cook for 10 minutes, stirring occasionally.
- Reduce the heat to medium-low and add the coconut milk.
- Cook for 20-25 minutes, stirring occasionally, until the lentils are tender.
- Stir in lime juice and season with salt. Sprinkle with cilantro.
- Serve over rice.