Thai Red Curry Beluga Lentils
This dish combines some of my favorite things. Thai Curry and Lentils. I love all Thai curries and today we’re using a red curry. A good curry can have over 30 spices in it which is very ingredient and labor intensive so I chose to use a premade paste. I kept it simple by steaming the veggies atop the rice to save on clean-up which is super helpful. I hope you find this recipe as enjoyable as I do, in-joy!
1 C Beluga Lentils
1 can Coconut Milk + 1 oz. water
1 C Japonica Rice
1 TBSP Coconut Oil
¾ tsp. Ume Boshi Plum Vinegar
1 TBSP + 1 tsp. Thai Red Curry Paste + 5 oz. warm water
1 Yellow Bell Pepper-sliced &1 Orange Bell Pepper-sliced 1 medium
2 Cloves Garlic-chopped
In a medium saucepan, add one can coconut milk and 1 oz. water to equal two cups. Then add the Beluga Lentils and bring to a boil, immediately drop heat to low and cover. Cook for 15 minutes. In a small dish, combine warm water and Curry Paste and salt, stir to combine and add to Lentils. Stir, re-cover and cook for another 20 minutes and if you want a saucier recipe, add more water.
While your lentils are cooking, in a medium saucepan, bring 2 cups water and the 1 cup rice to a boil and drop to low heat and simmer. Set a timer for 30 minutes so you know when to add your veggies.This rice takes about 45-50 minutes to cook.
Chop your vegetables and set aside. After your rice had been cooking for 30 minutes, add your vegetables right on top and recover.
When rice is cooked. Remove veggies and stir in Coconut Oil and Ume Vinegar (if you don’t yet have Ume Vinegar, you can replace with salt. But go get some Ume, it’s amazing!)
Plate it up and in-joy!
~ Brooke Alexandra