Ingredients
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For the lentils:
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1 cup red lentils, rinsed and drained
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4 cups water (for cooking lentils)
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1 small onion, chopped
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2 cloves garlic, minced
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For the sauce:
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1 can full-fat coconut milk (about 14 oz)
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2 tablespoons unsweetened shredded coconut flakes
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1/2 teaspoon salt
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1/2 teaspoon ground turmeric
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1/2 teaspoon ground coriander
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1/4 teaspoon ground cumin
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1/4 teaspoon paprika
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1 tablespoon fish sauce (optional)
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Juice of 1 lime
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Zest of 1 lime
Directions
Sub_title: A delicious and healthy vegetarian dinner recipe inspired by Thai cuisine!
Description: This easy, gluten-free, and high-protein meal is perfect for busy weeknights. It’s packed with flavor from coconut milk, curry powder, and fresh herbs like basil and cilantro. Serve over brown rice or cauliflower rice for a complete protein meal!
Difficulty: Easy
Servings: 4
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients:
For the lentils:
– 1 cup red lentils, rinsed and drained
– 4 cups water (for cooking lentils)
– 1 small onion, chopped
– 2 cloves garlic, minced
For the sauce:
– 1 can full-fat coconut milk (about 14 oz)
– 2 tablespoons unsweetened shredded coconut flakes
– 1/2 teaspoon salt
– 1/2 teaspoon ground turmeric
– 1/2 teaspoon ground coriander
– 1/4 teaspoon ground cumin
– 1/4 teaspoon paprika
– 1 tablespoon fish sauce (optional)
– Juice of 1 lime
– Zest of 1 lime
Instructions:
Step 1: Cook the lentils and prepare the sauce
1. In a medium saucepan, combine the rinsed and drained lentils with 4 cups of water. Bring to a boil over high heat, then reduce the heat to low and cover. Simmer for about 20-25 minutes or until the lentils are tender but still hold their shape. Set aside off the heat.
2. While the lentils are cooking, make the sauce by combining all the sauce ingredients in a blender. Blend until smooth and creamy. Taste and adjust seasonings as needed.
3. Once the lentils are cooked, add the cooked lentils to the sauce and stir well to coat. Keep warm.
Step 2: Prepare the toppings
4. Chop your favorite veggies like carrots, bell peppers, snap peas, snow peas, broccoli florets, etc., into bite-sized pieces. Set aside.
5. Steam the veggies according to package instructions or your preferred method. I like to use the microwave steaming basket for quick and easy steaming. Just add a little bit of water, bring to a boil, and steam for about 3-4 minutes.
6. While the veggies are steaming, chop up some fresh herbs like cilantro and basil leaves. You can also use mint if you prefer.
Step 3: Assemble the bowls
7. Divide the cooked brown rice between four serving bowls.
8. Ladle the prepared coconut curry lentil mixture onto each bowl of rice.
9. Top each bowl with sliced avocado, if desired.
10. Garnish generously with the chopped fresh herbs and steamed vegetables.
11. Serve immediately and enjoy!
Note: The leftover sauce will keep in an airtight container in the fridge for up to a week. Just reheat the sauce and lentils together before adding them back to the rice.
Steps
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1
Done
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Step 1: Cook the lentils and prepare the sauce |
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2
Done
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Step 2: Prepare the toppings |
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3
Done
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Step 3: Assemble the bowls |
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4
Done
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In a medium saucepan, combine the rinsed and drained lentils with 4 cups of water. Bring to a boil over high heat, then reduce the heat to low and cover. Simmer for about 20-25 minutes or until the lentils are tender but still hold their shape. Set aside off the heat. |
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5
Done
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While the lentils are cooking, make the sauce by combining all the sauce ingredients in a blender. Blend until smooth and creamy. Taste and adjust seasonings as needed. |
|
6
Done
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Once the lentils are cooked, add the cooked lentils to the sauce and stir well to coat. Keep warm. |
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7
Done
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Chop your favorite veggies like carrots, bell peppers, snap peas, snow peas, broccoli florets, etc., into bite-sized pieces. Set aside. |
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8
Done
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Steam the veggies according to package instructions or your preferred method. I like to use the microwave steaming basket for quick and easy steaming. Just add a little bit of water, bring to a boil, and steam for about 3-4 minutes. |
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9
Done
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While the veggies are steaming, chop up some fresh herbs like cilantro and basil leaves. You can also use mint if you prefer. |
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10
Done
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Divide the cooked brown rice between four serving bowls. |
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11
Done
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Ladle the prepared coconut curry lentil mixture onto each bowl of rice. |
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12
Done
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Top each bowl with sliced avocado, if desired. |
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13
Done
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Garnish generously with the chopped fresh herbs and steamed vegetables. |
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14
Done
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Serve immediately and enjoy! |
