Lentil Green Curry

Rinse and sort the brown lentils. In a medium saucepan, combine the lentils and 1 cup water and bring to a boil. Cover, reduce heat to low, and simmer lentils until all of the water is absorbed and the lentils are just tender, about 20 to 25 minutes.

Combine the jasmine rice, 1¼ cups water, and a pinch of salt in a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the grains are tender and all water is absorbed, about 15 to 18 minutes.

Hand tear the Thai basil leaves.

Once the lentils are tender, add both cans of coconut milk, green curry paste, kaffir lime leaves, tamari, turbinado sugar, and ½ tsp salt. Stir and bring to a simmer. Reduce heat to low and cook until curry is slightly thickened, about 3 to 4 minutes.

Add the mixed fresh vegetables to saucepan with the curry. Stir well to combine and cook until the vegetables are crisp-tender, about 3 to 4 minutes.

Halve the lime and add the juice from half to the curry. Cut the remaining half into wedges. Divide the jasmine rice between shallow bowls. Top with the lentil green curry. Sprinkle with Thai basil leaves and serve with lime wedges.