Coconut Red Curry Lentils

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Many bloggers are posting St Patty’s Day inspired recipes this week, yours truly, however, doesn’t have any up her sleeve. So with a full tummy of yummy lentils I bring to you this delicious dish. And oh how yummy it is. Most of these cold days all I can think about is food that’s comforting and warm. Food that makes me feel good about eating it. Food that my body appreciates. Today, I am sharing a vacation inspired take on lentils. After all coming back from the tropics where coconut flavors rule  inspired me to turn semi boring lentils into a party in my tummy. :)

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Enjoy these over rice or by themselves, either way they are delicious.

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Kathy Sig 2

5.0 from 1 reviews
Coconut Red Curry Lentils
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8
Ingredients
  • 4 cups water
  • 1 cup red lentils
  • ½ block tofu (optional) pressed to release moisture, cut into 4 equal parts and then cubed
  • ½ red bell pepper, chopped
  • 1 large sweet onion, chopped
  • 1 carrot, cubed
  • 1 zucchini, halved and sliced
  • 2 garlic cloves, minced
  • 2 tsp ginger
  • 1 tbsp cumin
  • 1 tsp cinnamon
  • 1 14oz can garbanzo beans
  • 1 14oz light coconut milk (I used Trader Joe's)
  • Sriracha to taste
  • salt to taste
  • cilantro for garnish
  • 2 tbsp olive oil
Instructions
  1. If using tofu, saute cubes on both sides until lightly golden. Set aside.
  2. In a Dutch Oven or a soup pot, heat olive oil, add onion, carrot and red bell pepper. Cook until the vegetables are softened.
  3. Add garlic, ginger, cumin and cinnamon and allow to heat through for about 2 minutes.
  4. Stir in water, coconut milk, garbanzo beans and zucchini. Bring to a boil, reduce heat to simmer and cook for about 20 minutes until the lentils are soft. If using tofu, add it this point as well.
  5. Season with salt and sriracha to taste. Garnish with cilantro when serving.
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