Description
A delicious vegetarian recipe combining lentils, leafy greens, and aromatic Thai spices, served over a bed of fluffy basmati rice.
Ingredients
Scale
- 2 cups uncooked white or brown basmati rice, to serve (or Instant Pot basmati rice)
- 2 cups brown or green lentils
- 8 cups chopped leafy greens: spinach, kale, or chard
- 1 tablespoon olive oil
- 1 can (13 oz) coconut milk
- 3 tablespoons Thai red curry paste
- 2 tablespoons tomato paste
- 1 teaspoon kosher salt
- Fresh ground black pepper
Instructions
- Make the rice according to How to Cook Basmati Rice (or Instant Pot Rice).
- Place the lentils in a saucepan with 6 cups warm water. Bring to a low boil, then boil for about 20 minutes until tender (taste to assess doneness). Drain, then add a few pinches of salt.
- Meanwhile, wash the greens, remove the stems and chop the leaves. (If using prewashed baby spinach, you can skip this step.) In your largest skillet, heat the olive oil over medium high heat. Add the greens and sauté for several minutes until tender and bright green.
- When the lentils are done, add them to the skillet with the greens. Over medium high heat, stir in the coconut milk, Thai red curry paste, tomato paste, kosher salt, and fresh ground black pepper. Cook for a few minutes until heated through and the sauce is thickened.
- Taste and add a few pinches of salt if desired. Serve with rice.
Notes
- For a quicker version, use pre-cooked lentils or canned lentils.
- Adjust the spice level by modifying the amount of Thai red curry paste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg