Red Lentil Coconut Curry

We got home at 5:30 p.m and my daughter promptly asked me what was planned for dinner. I honestly had no clue. My mind was drawing a blank. The kids had pasta last night. Couldn’t do that again. I knew that they would object to fish or meat tonight. I wasn’t in the mood for a fight. What to do, what to do. I didn’t want to pull out the fish sticks or soy nuggets. I only use those when I have no options.

I quickly threw on some rice to cook. That’s easy enough. I then thought back to earlier today and the yummy smells of thai food that my coworkers ordered. Yummy coconutty curry smells. I had to do something with that! I quickly put together a makeshift red lentil curry dish. Packed with protein and amazing flavors. This recipe can easily be played with and adapted. Add whatever veggie you see fit to the dish. Totally fit the craving bill for today!

Red Lentil Coconut Curry

1 tbsp. vegetable oil
1 onion, chopped

1.5 tbsp. ginger, chopped
4 cloves garlic, chopped
1 stalk celery, chopped
.5 cup red pepper, chopped
.5 cup green pepper, chopped
1 small potato, diced
1 small sweet potato, diced
handful of mushrooms, chopped
1.5 tbsp. curry powder
red pepper flakes (optional)
1 tsp. cayenne pepper
2 cups dry red lentils
1 can coconut milk
3.5 cups vegetable broth

In a large pan, saute the onion, garlic, and ginger over a medium-high heat.

Add in the chopped veggies and cook for a few minutes.

Add in the spices and stir.
Stir in the coconut milk. Add in the vegetable broth and bring to a boil. Turn the heat down to medium-low and cover. Cook until the lentils are done, around 30-40 minutes. 
Add more salt or cayenne to taste. 
Serve over basmati rice. Jasmine rice would also work.


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