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Thai-Inspired Red Curry Lentil Stew with Sweet Potato
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Course Soup
Cuisine Thai
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons Thai red curry paste
  • 1 large sweet potato, peeled and cut into 1-inch cubes
  • 1 cup red lentils, rinsed
  • 4 cups vegetable broth
  • 1 can (14 ounces) coconut milk
  • 2 cups fresh spinach
  • Salt and black pepper to taste
  • Fresh cilantro and lime wedges for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3 minutes until it softens.
  • Stir in the minced garlic and Thai red curry paste. Cook for 1 minute until the paste becomes fragrant.
  • Add the sweet potato cubes and rinsed red lentils to the pot. Stir to coat everything with the curry mixture.
  • Pour in the vegetable broth and coconut milk. Bring the mixture to a boil, then lower the heat to a simmer.
  • Cover the pot and cook for 20 minutes, stirring once or twice, until the sweet potato is tender and the lentils have broken down slightly.
  • Stir in the fresh spinach and cook for 2 more minutes until it wilts. Season with salt and black pepper.
  • Ladle the stew into bowls and top each serving with cilantro and a squeeze of lime.

Notes

Simmer the stew a little longer without the lid if you want it thicker. Leftovers taste even better the next day after the flavors settle, so make a double batch for easy lunches. If the curry paste runs hot, start with one tablespoon and add more at the end. Skip the spinach if you prefer a simpler version, or swap it for frozen peas stirred in during the last few minutes.
Course: Soup
Cuisine: Thai
Equipment: Large Pot, Cutting Board, Knife