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Lentil Green Curry with Brown Rice & Vegetables
2 or 4 Serving Dinner

Lentil Green Curry

with Brown Rice & Vegetables

Tags: Gluten-Free, High-Protein
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
760
FAT
30g
CARBOHYDRATES
100g
PROTEIN
25g

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INGREDIENTS

  1. ½ cup brown lentils
  2. 8.8 oz precooked brown rice
  3. 1 lime
  4. ¼ oz fresh cilantro
  5. 11 oz coconut milk
  6. 1 tbsp green curry paste
  7. 2 dried makrut lime leaf
  8. 2 tbsp tamari
  9. 2 tsp turbinado sugar
  10. 10 oz mixed fresh vegetables
  11. Salt*
  12. *Not included
  13. For full ingredient list, see Nutrition
Allergens: soy, tree nut (coconut)
Tools: Medium saucepan with lid
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
760
FAT
30g
CARBOHYDRATES
100g
PROTEIN
25g

View Full Nutrition Label


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INSTRUCTIONS

1
Start the lentils

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.

2
Prepare the vegetables

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

3
Build the curry sauce

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.

4
Add the vegetables

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.

5
Serve

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!

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