Ingredients

The following ingredients have 4 Servings
  • 1 large shallots (diced)
  • 1 tablespoon ginger (minced)
  • 3 cloves garlic (minced)
  • 1 tablespoon lemongrass (minced)
  • 1 tablespoon coconut oil
  • 2 tablespoons red curry pasta
  • 1 cup red lentils (rinsed soaked in cold water and drained)
  • 4 cups vegetable broth
  • 1 cup water
  • 2-3 teaspoons gluten free tamari
  • 1/2 cup coconut cream
  • 1/2 lime (juiced)
  • 1 lime (zested)
  • handful cilantro (chopped)

Instruction

  • Heat pot over medium heat. Add coconut oil and when hot add shallots, ginger, garlic and lemongrass. Cook for a few minutes until fragrant.
  • Add curry paste and cook for 1-2 minutes, mixing with the other ingredients.
  • Add lentils, vegetable broth and water. Bring to a boil, and cook for 15-20 minutes or until lentils cooked through.
  • Add gluten free tamari and coconut cream. Bring to a boil, simmer for a couple minutes.
  • Remove from heat and add lime juice.
  • Serve garnished with lime zest and cilantro.