Name: Thai red lentil curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1 2/3 cups water; 2/3 cup dry red lentils, rinsed; 2 tbsp light coconut milk; 1/4 medium yellow onion, diced; 1/2 red bell pepper, diced; 2 cloves garlic, minced; 2 tsp fresh ginger, grated; 1 1/2 tsp tamari; 3/4 tsp lime juice; 1/4 tsp ground turmeric; 1/2 tsp cayenne pepper; 1/4 tsp salt; 4 olive oil cooking sprays

Nutrition

Per serving

659 calories

Protein: 33g; 20% of calories
Carbs: 120g; 72% of calories
Fat: 6g; 8% of calories

Instructions

Prep 10 min · Cook 20 min

In a small saucepan, combine the jasmine rice and 2/3 cup of the water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes.
While the rice cooks, coat a medium saucepan with cooking spray over medium heat. Add the onion and bell pepper, and cook for 5 minutes until softened. Stir in the garlic, ginger, turmeric, and cayenne, and cook for 1 minute until fragrant.
Add the red lentils, light coconut milk, tamari, and the remaining 1 cup of water to the saucepan. Bring to a boil, then reduce heat to low and simmer for 15 minutes, stirring often, until the lentils are tender and the sauce has thickened. Done when lentils are soft and broken down.
Stir the lime juice and salt into the lentil curry. Fluff the rice with a fork and plate the curry beside the rice.

Nutrition

Ingredients

Instructions

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