Thai Coconut Curry Lentil Stew with Bell Peppers
Equipment
- Large pot
- Cutting board
- Knife
Ingredients
- 1 tablespoon coconut oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons Thai red curry paste
- 1 cup dried red lentils, rinsed
- 1 (14-ounce) can coconut milk
- 2 cups vegetable broth
- 2 bell peppers, thinly sliced
- 1 lime, juiced
- Salt, to taste
- Fresh cilantro, for serving
Instructions
- Heat the coconut oil in a large pot over medium heat. Add the diced onion and cook for 4 to 5 minutes until it softens.
- Stir in the minced garlic and ginger and cook for 1 minute until fragrant.
- Add the Thai red curry paste and stir for 30 seconds to coat the vegetables.
- Pour in the rinsed lentils, coconut milk, and vegetable broth. Bring the mixture to a simmer, then reduce the heat and cook for 15 minutes, stirring occasionally.
- Add the sliced bell peppers and continue simmering for another 5 minutes until the lentils are tender and the peppers are just softened.
- Remove the pot from the heat. Stir in the lime juice and season with salt. Ladle into bowls and top with fresh cilantro.
Notes
Simmer the stew a few extra minutes if you prefer a thicker consistency. Leftovers keep in the fridge for up to three days and reheat well on the stovetop with a splash of broth to loosen the texture. Green curry paste can replace the red for a milder, brighter version.
Course: Soup
Cuisine: Thai
Equipment: Large pot, Cutting board, Knife
Cuisine: Thai
Equipment: Large pot, Cutting board, Knife