Ingredients
- 2 tablespoons vegetable oil
- 1 cup carrots, cut in half, then into half moons
- 1 cup red onion, thinly sliced
- 4 garlic cloves, minced
- 1/4 cup green curry paste (BEWARE of HEAT)
- 1/2 - 1 teaspoon salt
- 8 ounces lentils, dry, rinsed (or 2 15 ounce cans)
- 27 ounces coconut milk, unsweetened (divided) (about 2 cans)
- 4 ounces ditalini or other tiny pasta
- 5 ounces baby spinach
- 2 tablespoons lime juice
How to Make
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Step 1: Heat oil in Dutch oven over medium heat. Add carrot, onion, garlic, curry paste and some of the salt. Cook, stirring and scraping until onion is translucent and paste is fragrant and starts to stick to the pot.
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Step 2: Add lentils, half the coconut milk, pasta and 2 cups or so of water. Simmer until carrot and lentils are tender and pasta is al dente.
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Step 3: Add spinach and remaining coconut milk to pot. Bring to a boil and cook for a couple minutes until spinach is wilted.
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Step 4: Remove from heat and stir in lime juice. Adjust seasonings, adding more salt if needed.
We hope you enjoy this recipe!
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