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.
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.