Quick and easy to prepare, these Coconut Curried Red Lentils are perfect for an easy weeknight dinner. The lentils are seasoned with fresh garlic, ginger, and spice paste and then paired with a creamy coconut sauce. Simple ingredients that don't lack in flavor!
Ingredients
- 1 Tbsp olive oil or coconut oil
- 1 ea. medium onion chopped
- 1 ea. green bell pepper chopped
- 2 ea. carrots peeled & chopped (~1 cup)
- 3 cloves garlic minced
- 1 1 inch piece of ginger peeled & minced
- 2-3 Tbsp red curry paste* or sub panang curry paste (personal favorite)
- 1 cup red lentils rinsed & drained
- 1 13.5oz can full fat coconut milk
- 2 cups water
- 1/2 tsp salt
Instructions
- Heat olive oil in a large sauce pan over medium heat. Once oil is shimmering, add your chopped onion, cooking until translucent/just starting to brown (~2-3 minutes).
- Add chopped carrot and pepper and cook for an additional 2-3 minutes.
- Add minced garlic and ginger, sautéing or 2-3 minutes or until aromatic.
- Add curry paste and mix well. Next, add your red lentils, again, making sure everything is well mixed before adding your coconut milk and water.
- Bring to a boil, then reduce heat to medium low and cook until lentils are tender, 15 -20 minutes.
- Finish by seasoning with 1/2 tsp salt and black pepper to taste.
- Optional: before serving, garnish with chopped cilantro, fresh lemon wedges, and sliced avocado.
Notes
*I love the brand Mae Ploy
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