Ingredients:
1⁄2 cup diced carrots
3 cloves garlic, minced
1 tsp fresh ginger, minced or grated
3 Tbsp Thai red curry paste (ensure vegan friendly - I use Thai Kitchen brand)
1 6-oz can tomato paste
2 cups low sodium vegetable broth
1 cup water
2⁄3 cup red lentils, thoroughly rinsed in cold water and drained
1 Tbsp coconut sugar or pure maple syrup
1⁄2 tsp ground turmeric
Black pepper, to taste (do not need much, just a dash)
1⁄3 cup light coconut milk (optional)
Instructions:
1. Thoroughly rinse lentils in a fine mesh strainer and set aside. If serving with brown rice,
cook at this time.
2. Heat a large rimmed skillet over medium heat. Once hot, carrots, ginger, and garlic. Add
small amount of water or vegetable broth (or light coconut milk), as needed, to prevent
vegetables from burning and sticking to the pan. Saute for about 2 minutes.
3. Add curry paste and sauté for 2 minutes, stirring frequently and adding more liquid as
needed.
4. Add tomato paste, vegetable broth, water and stir to combine. Then add lentils, coconut
sugar, turmeric, and stir.
5. Bring to a simmer over medium heat, then reduce heat slightly to low (or medium-low),
and gently simmer for 20 minutes, or until lentils are tender. Stir frequently to incorporate
flavors, and add more vegetable broth as needed if the mixture becomes too thick.
6. An optional (but recommended) step: stir in coconut milk for additional creaminess, and
to balance the heat of the curry paste.
7. Taste and adjust seasonings as needed, adding more turmeric for depth of flavor,
coconut sugar for sweetness/flavor balance, or a pinch of salt for saltiness.
8. To serve, divide brown rice (optional) and lentils between 2-3 (amount as original recipe
is written // adjust if altering batch size) serving bowls and garnish with cilantro, pickled
onions, and pita or naan for dipping (optional).
9. Store leftovers separately in the refrigerator for up to 4 days. Reheat on the stovetop,
adding water as needed for moisture, or in the microwave.