Thai Red Curry Lentils

Thai Red Curry Lentils is a delightful vegan dish that combines the earthy flavors of lentils with the aromatic spices of Thai red curry. Baked to perfection, this hearty meal is both satisfying and packed with nutrition.

Ingredients

• Red lentils - 150 grams
• Coconut milk - 200 milliliters
• Thai red curry paste - 2 tablespoons
• Vegetable broth - 300 milliliters
• Red onion - 1 medium, diced
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, grated
• Bell pepper (red or yellow) - 1 medium, diced
• Carrot - 1 medium, diced
• Spinach - 100 grams, fresh
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Lime - 1, juiced
• Cilantro - for garnish

Steps

1. Preheat the oven to 180°C (350°F).
2. In a medium pot, heat the olive oil over medium heat. Add the diced red onion, minced garlic, and grated ginger, sautéing until the onion is translucent.
3. Stir in the diced bell pepper and carrot, cooking for an additional 5 minutes.
4. Add the red lentils, Thai red curry paste, and vegetable broth to the pot. Bring to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the lentils are tender.
5. Once the lentils are cooked, stir in the coconut milk and fresh spinach. Season with salt, black pepper, and lime juice to taste.
6. Transfer the lentil mixture into a baking dish and spread it evenly.
7. Bake in the preheated oven for 15 minutes.
8. Remove from the oven, garnish with fresh cilantro, and serve hot.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 50 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 10 g
• Unsaturated Fat: 4 g
• Water: 0.3 L

Health Benefits

• Rich in plant-based protein from lentils, promoting muscle health.
• High in fiber, aiding in digestion and maintaining gut health.

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