Description
A flavorful and hearty Thai red lentil curry without coconut.
Ingredients
Scale
- 1 cup red lentils
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon red curry paste
- 4 cups vegetable broth
- 1 bell pepper, diced
- 1 carrot, sliced
- 1 cup spinach
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion, garlic, and ginger. Sauté until onion is translucent.
- Stir in red curry paste and cook for 1 minute.
- Add lentils and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 20 minutes, until lentils are tender.
- Add bell pepper, carrot, and spinach. Cook for 5 more minutes.
- Stir in soy sauce and lime juice before serving.
Notes
- Store leftovers in the fridge for up to 3 days.
- Can be served with rice or naan.
- Adjust spice level by adding more or less curry paste.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Coconut-Free Thai Red Lentil Curry