Spicy Red Curry Lentils

$- 1 cup red lentils, rinsed and drained - 1 tablespoon coconut oil - 1 medium yellow onion, diced - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated The star of this dish is the red lentils. They cook quickly and soak up all the flavors. The coconut oil gives a rich taste and helps to sauté the onion. The onion, garlic, and ginger add great depth to the dish. Sautéing them first lets their flavors shine. - 2 tablespoons red curry paste - 1 teaspoon turmeric powder - 1 tablespoon soy sauce Red curry paste brings heat and flavor. It is bold and aromatic. Turmeric gives a warm color and a hint of earthiness. Soy sauce adds a savory touch that brings all the flavors together. - 1 can (14 oz) coconut milk - 2 cups vegetable broth - 1 tablespoon lime juice Coconut milk makes this dish creamy and rich. It balances the spice from the curry. The vegetable broth adds more flavor while keeping it light. Lime juice adds brightness and freshness at the end. These ingredients come together to create a dish that is not only tasty but also full of nutrients. Each component plays a key role in building the flavor and texture of spicy red curry lentils. {{ingredient_image_1}} 1. Start by rinsing 1 cup of red lentils in cold water. This removes dust and impurities. Drain them well. 2. Dice 1 medium yellow onion into small pieces. This adds sweetness to the dish. 3. Mince 3 cloves of garlic and grate 1 tablespoon of fresh ginger. This will give a nice kick to your curry. 1. Heat 1 tablespoon of coconut oil in a large pot over medium heat. Wait until it melts. 2. Add the diced onion. Sauté for about 5 minutes until it turns translucent. 3. Now, stir in the minced garlic and grated ginger. Cook for another minute. Enjoy the amazing smell! 4. Add 2 tablespoons of red curry paste and 1 teaspoon of turmeric powder. Stir well and cook for 2 minutes to blend the flavors. 5. Pour in 1 can of coconut milk and 2 cups of vegetable broth. Mix it all together. 6. Raise the heat to bring the mixture to a simmer. Then, add the rinsed lentils and 1 tablespoon of soy sauce. Stir well. 1. Lower the heat to low and cover the pot. Let it cook for 20-25 minutes. Stir occasionally and add more broth if needed. 2. Once the lentils are tender, stir in 1 tablespoon of lime juice. Season with salt to taste. 3. Remove the pot from heat and let it rest for a few minutes before serving. 4. Serve the lentils in a bowl, garnished with fresh cilantro and lime wedges on the side. Enjoy your meal! To ensure your lentils cook perfectly, rinse them well under cold water. This removes any dust or debris. Use red lentils for a quick cook time. They soften quickly, usually in about 20-25 minutes. If you prefer more heat, adjust the spice level by adding more red curry paste. Taste as you go. You can also add a pinch of cayenne pepper for an extra kick. Garnishing with fresh cilantro adds color and freshness. Chop the cilantro just before serving for the best flavor. Serve the lentils in a bowl with lime wedges on the side. The lime juice brightens the dish and adds a zesty finish. If your lentil dish is too thick, add more vegetable broth or coconut milk. Stir well and heat until you reach your desired consistency. If your lentils aren't soft enough, cook them a bit longer. Keep adding liquid as needed. They should be tender and creamy, not mushy or hard. Pro Tips Adjust the Spice Level: If you prefer a milder dish, start with half the amount of red curry paste and gradually add more to taste. Use Fresh Herbs: For an extra layer of flavor, consider adding fresh basil or Thai basil along with the cilantro for garnish. Cook Time Variation: Cooking times may vary based on the type of lentils used; keep an eye on them to ensure they don’t overcook and become mushy. Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to 4 days, and they freeze well for up to 3 months. {{image_2}} You can change some ingredients to suit your taste or what you have on hand. - Alternative oils or fats: Instead of coconut oil, you can use olive oil or avocado oil. They both add a nice flavor and are great for cooking. - Different vegetables to add: You can toss in vegetables like bell peppers, spinach, or carrots. These add color and nutrition to your dish. If you want to make your lentils heartier, try adding protein. - Adding protein sources for a hearty meal: Chickpeas or diced tofu blend well with the lentils. They also boost the protein content, making your meal more filling. - Infusing additional spices or herbs: Consider adding cumin, coriander, or even a bay leaf. These spices can deepen the flavor and make the dish more complex. You can easily adjust this recipe to fit different dietary needs. - Making it vegan or gluten-free: This recipe is already vegan since it uses coconut milk and vegetable broth. Just check your soy sauce for gluten-free options. - Low-sodium options for health-conscious eaters: Use low-sodium vegetable broth and soy sauce. This way, you can enjoy this tasty dish without too much salt. To store leftover lentils, let them cool first. Place them in an airtight container. You can use glass or plastic containers with tight lids. This keeps them fresh longer and prevents odors. To freeze lentils, allow them to cool completely. Then, transfer them to freezer-safe bags. Be sure to remove as much air as possible before sealing. For reheating, thaw them in the fridge overnight. You can also microwave them on low power until warm. In the fridge, cooked lentils last about 5 days. If they smell sour or have mold, they are spoiled. Always check for off colors or bad smells before eating. Can I use other types of lentils? Yes, you can use other lentils. However, red lentils cook faster and break down into a creamy texture. If you use green or brown lentils, they will keep their shape and need more cooking time. How spicy is this dish? This dish has a mild to medium spice level. The red curry paste adds warmth but not overwhelming heat. You can adjust the spice by adding more or less curry paste. Calories and macro breakdown One serving of spicy red curry lentils has about 250 calories. It contains around 10 grams of protein, 13 grams of fat, and 30 grams of carbs. These lentils are filling and provide good nutrition. Health benefits of lentils and coconut milk Lentils are rich in fiber, which helps digestion. They also offer protein, iron, and vitamins. Coconut milk adds healthy fats and gives a creamy texture. Together, they make a nutritious meal that fuels your body. What to serve with spicy red curry lentils? Serve spicy red curry lentils over rice or quinoa. The grains soak up the sauce well. You can also enjoy them with flatbreads like naan or pita. Best side dishes to complement the meal Pair this dish with a fresh salad or steamed veggies. A side of roasted cauliflower or broccoli works great too. These sides add color and crunch to your meal. This blog covered tasty red curry lentils, focusing on key ingredients and cooking steps. We explored spices, liquids, and tips for perfecting your dish. Adjust flavors to your liking and try different vegetables or proteins. Storing leftovers is easy, whether in the fridge or freezer. With proper care and storage, you ensure a delicious meal each time. Enjoy experimenting with flavors and sharing your creations with others. Dive into this fun and flexible dish, and make it your own!$

A flavorful and hearty dish made with red lentils, coconut milk, and aromatic spices.

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Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine Thai

Servings 4

Calories 300 kcal

Ingredients

1 cup red lentils, rinsed and drained
1 tablespoon coconut oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons red curry paste
1 can (14 oz) coconut milk
2 cups vegetable broth
1 tablespoon soy sauce
1 teaspoon turmeric powder
1 tablespoon lime juice
to taste salt
for garnish fresh cilantro
for serving lime wedges

Instructions

Heat coconut oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
Add the red curry paste and turmeric powder to the pot, stirring well to combine and to cook out the raw flavor of the spices for about 2 minutes.
Pour in the coconut milk and vegetable broth, mixing thoroughly.
Raise heat to bring the mixture to a simmer, then add the rinsed lentils and soy sauce. Stir well.
Reduce heat to low, cover, and let cook for about 20-25 minutes, or until lentils are tender, stirring occasionally and adding more broth if necessary.
Once lentils are cooked, stir in lime juice and season with salt to taste.
Remove from heat and let rest for a few minutes before serving.

Notes

Serve garnished with fresh cilantro and lime wedges for added flavor.

Keyword curry, lentils, spicy, vegan