Lentil Green Curry
with Brown Rice & Vegetables
- ½ cup brown lentils
- 8 oz precooked brown rice
- 1 lime
- ¼ oz fresh cilantro
- 11 oz coconut milk
- 1 tbsp green curry paste
- 2 dried makrut lime leaf
- 2 tbsp tamari
- 2 tsp turbinado sugar
- 10 oz mixed fresh vegetables
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
- Medium saucepan with lid
Rinse and sort the brown lentils. In a medium saucepan (large pot), combine the lentils and 1 cup (2 cups) water and bring to a boil. Cover, reduce heat to low, and simmer until water is absorbed and lentils are tender, 20 to 25 minutes.
Make a small tear at the top of the brown rice bag(s) and microwave for 1 minute. Halve the lime(s), juice one half (1 lime), and divide the other half (1 lime) into wedges. Pick and roughly chop the cilantro leaves.
Once the lentils are tender, add the coconut milk, green curry paste, makrut lime leaves, tamari, turbinado sugar, and ½ tsp (1 tsp) salt. Stir, and bring to a simmer. Reduce heat to low and cook until the curry is slightly thickened, 5 to 8 minutes.
Add the mixed fresh vegetables to the curry. Stir to combine and cook until the vegetables are crisp-tender, 3 to 4 minutes.
Add the lime juice to the curry. Divide the cooked brown rice between bowls. Top with lentil green curry and chopped cilantro. Serve with lime wedges. Enjoy!