Thai Curry Featuring Red Lentils

 I have been searching for recipes that are nutritious and can be enjoyed for a few days. I enjoy curries and wanted to make one that would taste as good on day three as it did when it was warm from teh stove on day one! I found one and am sharing it with you today.

Ingredients

• 1/2 cup onion diced 
• 4 cloves of garlic, smashed and diced
• 2 cups of diced carrots (smaller the better). I like using rainbow carrots for color.
• 2 tbsp fresh ginger diced
• 2 tbsp red curry paste
• 2 tsp ground cumin
• 2 1/2 cups dry red lentils
• 1 can tomatoes ( I use fire roasted)
• 1 can unsweetened coconut milk (I use reduced fat)
  
• 6 cups of vegetable broth (I use low sodium)
• olive oil, coconut oil, or avocado oil ... just enough to saute vegetables

Instructions (use a soup pot)

• Saute onion, garlic, ginger, carrot, cumin, and curry paste in oil until onion are translucent
• Add the red lentils and stir to coat
• Add coconut milk, tomatoes, and broth and bring to a boil
• Reduce heat and cover. 
• Stir occasionally.  
• After about 30 minutes the curry will be thick and ready to serve. 

 

 

Serve

• Serve over rice, millet, quinoa,  or sorghum
• Serve with a wedge of gluten free pita bread
  

 Storage

Store leftovers (if any) in a tightly sealed container in the refrigerator