Vegan Green Curry Lentils

Green lentils, onions, and red peppers are simmered in a flavorful green curry coconut sauce and served over fluffy quinoa for a delicious dinner that's ready in 45 minutes!

Course Dinner

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 265kcal

Author Stacey Eckert

Equipment

Medium Sauce Pan
Large Saute Pan

Ingredients

2 cups uncooked french green lentils
3-4 tbsp vegetable broth (or water)
1 medium onion diced
4 medium garlic cloves minced
4 oz bottle Thai green curry paste
2 tbsp curry powder
1 tsp ground cumin
½ tsp turmeric powder
½ tsp sea salt (add more to taste)
2 cups vegetable broth
14 oz can unsweetened coconut milk
10 oz bag frozen red peppers
2 tbsp lime juice

Instructions

Cook the lentils in a medium sauce pan according to package instructions. Drain and set aside. While the lentils are cooking, start cooking the onions.
In a large pan, saute the diced onions in 3-4 tbsp of vegetable broth until soft and translucent. Add the minced garlic, 4 oz green curry paste, 2 tbsp curry powder, 1 tsp cumin, ½ turmeric powder, and ½ tsp salt. Stir to combine and let it cook for 2 minutes, it should smell very fragrant.
Add 2 cups vegetable broth, all of the cooked green lentils, frozen red peppers and the can of coconut milk. Stir to combine and bring it to a simmer. Reduce the heat to medium-low and let it cook for 20 minutes, stirring occasionally. The sauce will continue to thicken as it cooks.
Stir in the lime juice and serve the lentils over warm quinoa or brown rice. Garnish with a slice of lime.

Notes

Use full-fat canned coconut milk (not from a carton) to make the green curry sauce extra rich and creamy.
You can use homemade curry paste, but I prefer to use a jar of pre-made green curry paste to save time. It's just as fragrant and delicious as anything I've eaten at my local Thai restaurant.
Store the leftover lentils in an airtight container in the fridge for 4-5 days or you can freeze it for a future meal.

Nutrition