The BEST Lentil Recipe
The BEST Lentil Recipe
Ingredients
- 3/4 cup lentils, cooked
- 1 can full fat coconut milk
- 1/2 yellow onion
- 1 1/2 Roma tomatoes, diced
- 2 tablespoons Thai red curry paste, (Thai Kitchen brand recommended)
- 1 garlic clove, large, minced
- 2 teaspoons ginger, grated or minced
- 1/2 bunch cilantro, chopped
- 1 teaspoon chili flakes
- 1 serrano pepper, optional, sliced down the middle
- 1 teaspoon granulated sugar
- 1 tablespoon olive oil, as needed
- 1 tablespoon lime juice, for topping, optional
Instructions
- 1
Heat a large pan or pot over medium-high heat. Add a little olive oil, just enough to coat the bottom of the pan.
⏱️ 1 min
- 2
Add the diced yellow onion, diced Roma tomatoes, minced garlic, Thai red curry paste, and minced ginger to the hot pan. Sauté for 3 to 5 minutes, stirring occasionally, until the aromatics are fragrant and the flavors have bloomed.
⏱️ 5 min
- 3
Stir in the cooked lentils, full fat coconut milk, chili flakes, granulated sugar, and the serrano pepper (if using, ensuring it's sliced down the middle). Bring the mixture to a gentle simmer.
⏱️ 2 min
- 4
Reduce the heat to medium-low and let the lentil mixture simmer for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 5 min
- 5
Remove the pan from the heat and stir in the chopped cilantro.
⏱️ 1 min
- 6
Serve hot. For an extra burst of flavor, top each serving with a squeeze of fresh lime juice, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
The BEST Lentil Recipe
- 3/4 cup lentils, cooked
- 1 can full fat coconut milk
- 1/2 yellow onion
- 1 1/2 Roma tomatoes, diced
- 2 tablespoons Thai red curry paste, (Thai Kitchen brand recommended)
- 1 garlic clove, large, minced
- 2 teaspoons ginger, grated or minced
- 1/2 bunch cilantro, chopped
- 1 teaspoon chili flakes
- 1 serrano pepper, optional, sliced down the middle
- 1 teaspoon granulated sugar
- 1 tablespoon olive oil, as needed
- 1 tablespoon lime juice, for topping, optional
Instructions
- 1
Heat a large pan or pot over medium-high heat. Add a little olive oil, just enough to coat the bottom of the pan.
⏱️ 1 min - 2
Add the diced yellow onion, diced Roma tomatoes, minced garlic, Thai red curry paste, and minced ginger to the hot pan. Sauté for 3 to 5 minutes, stirring occasionally, until the aromatics are fragrant and the flavors have bloomed.
⏱️ 5 min - 3
Stir in the cooked lentils, full fat coconut milk, chili flakes, granulated sugar, and the serrano pepper (if using, ensuring it's sliced down the middle). Bring the mixture to a gentle simmer.
⏱️ 2 min - 4
Reduce the heat to medium-low and let the lentil mixture simmer for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 5 min - 5
Remove the pan from the heat and stir in the chopped cilantro.
⏱️ 1 min - 6
Serve hot. For an extra burst of flavor, top each serving with a squeeze of fresh lime juice, if desired.
⏱️ 1 min