Name: Thai red lentil curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1 2/3 cups water; 1/2 cup dry red lentils; 1/3 cup nutritional yeast; 1/3 cup yellow onion, diced; 2 cloves garlic, minced; 1 tbsp ginger, grated; 1 tbsp tomato paste; 1 1/2 tsp curry powder; 3/4 tsp salt; 1 tsp lime juice; 1/3 cup fresh cilantro, chopped; 4 olive oil cooking sprays

Nutrition

Per serving

615 calories

Protein: 39g; 25% of calories
Carbs: 108g; 69% of calories
Fat: 4g; 5% of calories

Instructions

Prep 15 min · Cook 20 min

Combine the jasmine rice and 1/2 cup of the water in a small pot. Bring to a boil over high heat, then cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let rest for 5 minutes.
While the rice cooks, coat a skillet with cooking spray over medium heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic and ginger and cook for 1 minute until fragrant.
Stir in the tomato paste, curry powder, and salt. Add the lentils and the remaining water. Bring to a simmer, then cover and cook for 15 to 20 minutes until the lentils are tender and the liquid is mostly absorbed.
Stir the nutritional yeast and lime juice into the lentils until well combined and thickened. Plate the lentils alongside the jasmine rice and garnish with chopped cilantro.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More lunch recipes