Green Curry, Lentils and Pasta
"Similar to a recipe from a magazine, this soup has lots flavor and texture. Green curry paste can be very hot, so you may want to start with less! The coconut milk helps ease the heat!"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (424 g)
- Calories 498.5
- Total Fat - 17 g
- Saturated Fat - 3.7 g
- Cholesterol - 36.6 mg
- Sodium - 1123.3 mg
- Total Carbohydrate - 63 g
- Dietary Fiber - 20.1 g
- Sugars - 15.8 g
- Protein - 28.6 g
- Calcium - 265.9 mg
- Iron - 6.2 mg
- Vitamin C - 51.4 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Heat oil in Dutch Oven. Add carrots, onions, garlic, the curry paste and 1 tsp. salt.
Step 2
Cook until onion is translucent and paste is fragrant, slightly darkened in color, and sticking to pot.
Step 3
Add lentils, 1 can coconut milk, and 1 1/2 cup water and bring to a simmer. Cook, stir once in a while and keep heat at a simmer until lentils and carrots are tender.
Step 4
Meanwhile, cook pasta in boiling salted water about 1 minute less than package directions; drain.
Step 5
Add spinach, pasta, and remaining I can coconut milk to lentil mixture and stir well. Cook until soup comes to a boil and spinach is tender and wilted.
Step 6
Remove from heat and stir in lime juice.
Step 7
Add salt and pepper to taste.
Tips
No special items needed.
0 Reviews
You'll Also Love
