Spicy Thai Vegetarian Curried Lentils

By Hklbrries

Tip: The coconut milk may have separated in the can. Stir well before measuring.

Note: Look for red curry paste in the Asian foods section and red curry powder in the spice section of your supermarket.

Ingredients

• 1 cup brown lentils, picked over and rinsed
• 1 (14 ounce) can vegetable broth
• 1 cup canned lite coconut milk (not cream of coconut), stirred
• 1 1/2 tbsp red curry paste or 2 tsp red curry powder
• 3 cups cauliflower florets
• 1 large sweet potato, cut in 3/4-inch chunks
• 1 red bell pepper, coarsely chopped
• 1/4 cup lightly packed basil, finely chopped
• 1/4 cup lightly packed cilantro leaves, finely chopped

Preparation

Step 1

Mix lentils, vegetable broth, coconut milk and curry in a large saucepan. Simmer covered 15 to 20 minutes until lentils are almost tender.

Place cauliflower, sweet potato and bell pepper on lentils. Return to a simmer, cover and cook 10 to 12 minutes until vegetables are tender. Sprinkle servings with basil and cilantro.