Red Lentil Curry in a Hurry
This recipe is one of my all-time most popular. Light on the heat meter with little pops of sweetness, it's tasty and satisfying. It's also super easy, coming together with mostly shelf stable ingredients so you can make it in a pinch. Many folx have told me it's become a staple in their home.
As an added bonus, eating lentils on a regular basis is associated with significantly lower rates of cancer and heart disease.
- 3 cups low-sodium vegetable broth
- 1 tablespoon Thai green curry paste (I like Thai Kitchen)
- 1 14-5-ounce can diced tomatoes
- 1½ cups dried red lentils, rinsed and drained
- 1 large sweet potato, peeled and diced into ½-inch cubes
- ½ teaspoon salt, or to taste
- 1 cup frozen peas
- 1 cup low-fat coconut milk
- 1/3 cup chopped cilantro or slivered fresh basil, optional
- Heat the broth in a large soup pot over high.
- Whisk in curry paste to dissolve, and add tomatoes, lentils and potatoes, and bring to a boil.
- Reduce heat to a simmer, cover, and cook for 15 minutes or until vegetables and lentils are tender –watch liquid level.
- Stir in salt, peas, and coconut milk until smooth and cook for 2 minutes or until heated through.
- Adjust seasonings to taste and stir in cilantro just before serving, if using.
To finish the meal, try serving it with something green like steamed broccoli and/or a chilled side salad.