Here is a really delicious, quick and easy curried lentils dish (particularly quick if you happen to have cooked lentils on hand – or use canned – you need about 3 cups cooked lentils). Finding a good curry paste is essential for this, I used Ayam’s Thai Panang which doesn’t contain fish or shrimp – and 20g only contains 1.6g of fat. This serves 6, or 4 really hungry adults. 🙂
Thai Curried Lentils
Prep time
Cook time
Total time
Author: Deb
Cuisine: Thai
Serves: 4
Ingredients
- 1 large onion
- 1 large red capsicum
- 250 grams green beans (unprepared weight)
- 3 heaped teaspoons thai curry paste - about 20g
- 2 lime leaves, scored
- 280 grams dry regular green or brown lentils
- 3 cups vegetable stock
- 2 tablespoons fresh lime juice
- to serve: fresh chopped coriander, yogurt
- 1 cup soy milk mixed with 1 tsp coconut essence
Instructions
- Put the lentils into a medium saucepan, cover with boiling water, bring to boil and simmer until just tender - about 20 minutes.
- Put your rice (we like long grain brown rice with this dish) on to cook.
- Chop the onion, dice or slice the capsicum, top and tail the green beans.
- Heat a large casserole or saucepan (which has a close fitting lid) on a medium heat.
- Add the vegetables, and once softening, reduce the heat, and stir in the curry paste, and stir for a few minutes until all incorporated. If you have to wait a while for your lentils you can just switch off the heat at this point, place on the lid and continue once your lentils / rice are ready.
- Add the lentils once they're ready, stock, lime leaves and lime juice.
- Bring to the boil, then reduce to a simmer.
- Cook for 10-15 minutes or until your green beans are cooked to your liking, then stir in the soy/coconut mixture, and heat through gently.
- Serve over your rice and top with coriander leaves and yogurt.
Nutrition Information
Calories: 244 Fat: 1.28 Carbohydrates: 18.6 Sodium: 70 Fiber: 16 Protein: 15.8