Thai Red Curry Lentils with Coconut Milk

Ingredients

• 3/4 cup brown lentils, rinsed
• 1 can (13.5 oz) coconut milk
• 2 tbsp Thai red curry paste
• 1 tbsp avocado oil
• 1 cup yellow onion, diced
• 1 cup red bell pepper, sliced
• 1 cup carrot, sliced into half-moons
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp coconut aminos
• 1 lime (juiced)
• 1/2 cup fresh basil leaves
• 3/4 cup jasmine rice
• 1/2 tsp salt

Instructions

1. 1

   Cook jasmine rice according to package directions; keep covered.

2. 2

   Heat avocado oil in a pot over medium heat. Sauté onion, carrot, and bell pepper 5 minutes until softened.

3. 3

   Add garlic and ginger; cook 1 minute until fragrant.

4. 4

   Stir in Thai red curry paste and cook 1 minute to bloom the spices.

5. 5

   Add lentils, coconut milk, coconut aminos, and 1 cup water. Bring to a boil, then reduce to a simmer.

6. 6

   Simmer uncovered 25-30 minutes, stirring occasionally, until lentils are tender and the curry has thickened. Add water 1/4 cup at a time if it gets too thick.

7. 7

   Season with salt and lime juice, then stir in basil leaves just before serving.

8. 8

   Serve the curry over jasmine rice.