Ingredients

The following ingredients have 4 Servings
  • 2 Tbsp coconut oil*
  • 1 small green chili ((optional // I used a serrano pepper // omit for less heat))
  • 1 Tbsp minced fresh ginger
  • 1 medium shallot ((thinly sliced))
  • 3 cloves garlic ((minced // ~1.5 Tbsp as original recipe is written))
  • 4 Tbsp Green Curry Paste (DIY or store-bought)
  • 2 1/4 cups light coconut milk* ((canned is best))
  • 1 tsp ground turmeric
  • 1 tsp curry powder (store-bought or DIY)
  • 1 pinch each sea salt + black pepper
  • 1 cup green lentils* ((well rinsed and drained))
  • 1 tsp coconut aminos or tamari ((or soy sauce if not GF))
  • 1-2 Tbsp coconut sugar or maple syrup ((or other sweetener to taste))
  • 1 pinch cayenne pepper ((optional // for more heat))
  • 2 Tbsp fresh lemon juice
  • Cooked white or brown rice or cauliflower rice
  • Fresh cilantro
  • Lemon or lime wedges

Instruction

  • Heat a large pot over medium heat. Once hot, add coconut oil, green chili (optional), ginger, shallot, and garlic. Sauté for 3-4 minutes, stirring occasionally. Reduce heat if browning too quickly.
  • Add curry paste and stir to coat. Sauté for another 2-3 minutes. Then add coconut milk, turmeric, curry powder, salt, and pepper. Stir to combine.
  • Bring to a simmer over medium heat. Once simmering, add the lentils, coconut aminos (or tamari), and coconut sugar (or maple syrup), cayenne pepper (optional), and stir.
  • Bring the mixture back to a simmer, and then reduce heat to low or medium-low and continue gently simmering for 15-20 minutes or until lentils are tender. Add lemon juice and stir again.
  • Once the lentils are tender, taste and adjust flavor as needed, adding more lemon juice for acidity, cayenne for heat (optional), curry powder or paste for more intense curry flavor, salt for saltiness, or coconut sugar or maple syrup for sweetness. The curry should be equally tangy and salty with a hint of sweetness and spice.
  • Serve as is or over rice of choice (I love white or brown rice, but it's also delicious over cauliflower rice). Garnish with lemon or lime wedges and cilantro (optional).
  • Store leftovers in the refrigerator up to 4-5 days or in the freezer for 1 month.