Ingredients
- 2 tablespoons vegetable oil
- 4 ounces carrots, thinly sliced into half-moons (about 1 cup)
- 1 cup red onion, thinly sliced
- 4 garlic cloves, minced
- 1/4 cup green curry paste (or LESS!!)
- 1 teaspoon kosher salt, plus more to serve
- 1/2 pound lentils, rinsed and picked over
- 27 ounces coconut milk, unsweetened, divided (2 cans)
- 4 ounces ditalini (or other small pasta)
- 5 ounces baby spinach
- 2 tablespoons fresh lime juice
How to Make
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Step 1: Heat oil in Dutch Oven. Add carrots, onions, garlic, the curry paste and 1 tsp. salt.
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Step 2: Cook until onion is translucent and paste is fragrant, slightly darkened in color, and sticking to pot.
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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.
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Step 4: Meanwhile, cook pasta in boiling salted water about 1 minute less than package directions; drain.
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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.
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Step 6: Remove from heat and stir in lime juice.
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Step 7: Add salt and pepper to taste.
We hope you enjoy this recipe!
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