Coconut Curry Lentil Bowls – A Culinary Adventure from Thailand to Your Table!

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Sub_title: Gluten-free, High-fiber, Protein-packed, One-pot Wonder!
Description: This easy, nutritious, and budget-friendly meal combines the exotic flavors of Thai curry with hearty lentils and crunchy veggies. The perfect addition to your weeknight rotation or takeout replacement!

Ingredients (for 4 servings):

* 1 can coconut milk beverage (about 14 oz)
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 tablespoon fresh ginger, grated
* 1 teaspoon red curry paste
* 1 cup brown or green lentils, rinsed and drained
* 2 carrots, sliced into thin half-moons
* 1 sweet potato, peeled and cubed
* 1 small butternut squash, cubed
* 1 bell pepper, seeded and diced
* 1 zucchini, diced
* Salt and black pepper to taste
* Fresh cilantro leaves, chopped (optional)
* Sliced avocado, diced (optional)
* Sour cream or Greek yogurt (optional)

Instructions:

1. In a large stockpot or Dutch oven over medium heat, warm oil. Add onions and saute until softened, about 5 minutes.
2. Stir in garlic and cook for another minute.
3. Pour in coconut milk and curry paste. Whisk well to combine.
4. Bring mixture to a simmer and stir in lentils. Reduce heat to low and let cook, covered, for 20-25 minutes or until lentils are tender.
5. Meanwhile, add carrots, sweet potatoes, and butternut squash to the pot. Cover and continue cooking for another 10-15 minutes or until vegetables are tender.
6. Once all the ingredients are cooked through, remove from heat. Taste and adjust seasonings as desired.

Serve hot over steamed rice or quinoa, topped with fresh cilantro, diced avocado, and/or a dollop of sour cream or Greek yogurt. Enjoy!

Note: To make this recipe spicier, simply use more red curry paste or add a dash of Sriracha sauce to each serving.