Thai Red Curry Lentils is a great meatless weekday meal, lots of flavor and it makes enough for a few days. I love the texture and meatiness that lentils bring. I’m not a huge fan of tofu, which I know is very popular as a meat substitute, so I like to use beans or jackfruit instead. Try whatever you like and make it!
- 2 tbsp. olive oil
- ½ large white onion, diced
- 3 cloves garlic, minced
- ½ tbsp. fresh ginger, minced
- 3 tbsp. red curry paste
- 1 can light or full-fat coconut milk
- 1.5 cups vegetable broth
- 1 tbsp. sugar
- 3 tbsp. coconut aminos or 2 tbsp. soy sauce
- 2 cups uncooked red lentils (rinse first).
- 2 carrots, chopped
- 1 green pepper, chopped
- 1 -14.5 oz. can of diced tomatoes
- 2 green onions chopped
- 1/4 a cup of fresh cilantro chopped
- Squeeze of lime
- Chop veggies and sauté them in olive oil for 5 minutes till softened, add garlic and ginger for last minute. Add curry paste, mix and cook for a minute or two. Then add wet ingredients and bring to a simmer, stir in lentils, cover and let simmer for 30 minutes. Make sure you stir it every few minutes so lentils don’t burn at bottom. Check at 30 minutes to make sure lentils are tender. You may need to add a few minutes. Garnish and serve over rice with cauliflower.