Lentil Green Curry

Rinse and sort the brown lentils, and add to a medium saucepan with 1 cup water. Bring to a boil, cover, reduce heat to low, and simmer until water is absorbed and lentils are tender, 20 to 25 minutes. TIP: To “sort” means to look for and discard any naturally occurring debris or stones.

Halve the lime, juice one half, and cut the other half into wedges. Pick and roughly chop the cilantro leaves.

Once the lentils are tender, add coconut milk, green curry paste, makrut lime leaves, tamari, sugar, and ½ tsp salt to the saucepan. Stir, and bring to a simmer. Reduce heat to low and cook until the curry is slightly thickened, 5 to 8 minutes.

Add mixed fresh vegetables to the curry and cook until the vegetables are crisp-tender, 3 to 4 minutes. TIP: Crisp-tender means the vegetables will still have some crunch.

Make a small tear at the top of the brown rice bag and microwave for 1 minute. Add lime juice to the curry. Divide the warm rice between bowls. Top with lentil green curry and chopped cilantro. Serve with lime wedges. Enjoy!