Coconut Curry Lentils
This Coconut Curry Lentils dish is a one-pot comfort meal. Serve over jasmine rice and top with chopped cilantro. The coconut milk and Thai red curry paste are mild, so as not to overpower with sweetness or spice. A very aromatic meal that you can get on your table in less than an hour, and the whole family will love! Add chicken or smoked sausage for extra protein!
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.
Notes
Note: Add a pre-cooked protein of your choice to the soup at the end, if desired