20-Minute Red Curry Lentils

• servings: 5 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

2 tablespoons oil (I used avocado oil)

1 small yellow onion (diced)

4 cloves garlic (minced)

1/2 teaspoon curry powder

1/2 teaspoon turmeric

1/2 teaspoon pepper

1 tablespoon tomato paste

2-3 tablespoons red curry paste (to taste)

1 15-ounce can coconut milk

1-2 tablespoons low sodium soy sauce (or sub tamari for GF)

2 ½ cups cooked lentils (see notes)

2 tablespoons nut butter (I used peanut butter)

lime juice (to taste)

2 tablespoons cilantro (chopped)

Directions

Heat the oil in a skillet over medium heat. Add the onion, garlic & dry seasonings and cook for 2 minutes, stirring frequently.

Add the tomato paste & red curry paste and mix it in. Cook for another 2 minutes. Pour in the coconut milk & soy sauce and mix to combine. Add the lentils, mix and bring to a gentle boil. Lower the heat and simmer for 10 minutes.

Add in the peanut butter & lime juice and mix. Give it a taste and adjust the seasonings as needed. Finish it off with the cilantro.

Serve hot over rice or with naan/pita on the side for dipping.

Nutrition

• Calories: 377 kcal
• Total Fat: 26 g
• Total Carbohydrate: 27 g
• Protein: 13 g