It’s Wednesday, we have Ryan back home, and first things first…immediately following our individual quiet times, Ryan and I had a sit-down meeting about what needs to be prioritized today and for the rest of the week. After feeling completely overwhelmed by what is on the to-do list, we ended our meeting with prayer. I don’t tend to struggle with focus, instead the hardest part for me is just getting started. Especially when I know “the thing” will require a few hours of my time, because there are so many other ways I would rather spend my mental energy. Like planning a layout for my office. Or I think of all the fun things that I will miss out on when I’m holed up doing a task. {Sigh}. #enneagram7
Today, I am super pumped to share a recipe that has been a family favorite for years. This is a dish that hit the jackpot with Ryan long ago.
I’m not sure if I’ve mentioned before, but Ryan could absolutely be a food critic. He is able to detect (and critique) the smallest nuance of any particular ingredient or lack thereof. For better or worse. 😉
The realization for me years ago was when I baked something sweet, and as he tasted a bite, he asked me if I added something extra to the recipe. I didn’t take time to think through and immediately responded with “no”. He started listing ingredients to double check the possibility that I might be forgetting something. As I (begrudgingly) thought through with him and referenced my recipe card, I realized that, “yes”, I had accidentally added 1/4 TEASPOON too much of baking soda. I mean, seriously? Who can detect such a slight difference?!
For a few years I referenced him as “Princess Palate”, to which he did not take a liking to, so I eventually stopped. As it still stands, he truly could be a food critic.
This lentil dish is often requested by my kids, it also has become a special request from Alexia’s friend when she spends the night here. Her friend had never had lentils before and was skeptical about what I was serving, but she now raves about this recipe to the rest of their friend group! 🤣
I keep my pantry stocked with lentils, because this recipe is perfect for when I’m in a pinch and need to get dinner on the table pronto. I buy my lentils from Trader Joe’s…
…and red curry paste can be found at most local grocery stores. I always use unsweetened, full fat coconut milk found in a can (not the boxed milk substitute found in the refrigerated section of the store), and you can usually find this at your local grocery store, as well.
I serve this with jasmine rice and a side salad. Hope you enjoy this family favorite as much as we do!
Coconut Curry Lentils
Ingredients
- 1 tbsp coconut oil (olive oil works as well)
- 1 cup yellow onion, chopped
- 1 garlic clove, minced
- 1 tsp fresh ginger, minced (or ½ tsp ground ginger)
- 1 tsp Thai red curry paste
- 8 cups chicken broth
- 2 cups green lentils (I buy mine from Trader Joe's)
- ¼ tsp turmeric
- 1 tsp kosher salt
- ¼ cup unsweetened coconut milk
- chopped cilantro for garnish
- cooked jasmine rice to serve with lentils
Instructions
- Heat oil in a large pot or dutch oven over medium heat. Add the onions, garlic and ginger. Cook for around 3 minutes until softened. Stir in red curry paste and cook several minutes until fragrant.
- Add broth, lentils, and turmeric. Bring to a boil, then reduce heat to medium-low, cover and cook for 30 minutes or until lentils are soft (but not mushy).
- Add salt and stir in coconut milk. Cook for 5 more minutes until heated through.
- Garnish with chopped cilantro and serve over rice.
