Green Thai Curry Red Lentils (Vegan Recipe)
This simple yet extra delicious lentil recipe is packed with almost 20 grams of protein per portion, and it’s a great option for lunch, dinner, or when you want a much healthier Thai recipe not too oily. It’s naturally protein-rich, eggless, gluten free, and a crowd pleaser for Thai curry lovers!
Perfect for when you need a quick yet yummy and healthy lunch, since split red lentils take very little time to cook!
Green Thai Curry Red Lentils
I am addicted to lentils, but frankly even if you don’t like lentils I encourage you to give this a try! The green Thai curry takes over the flavor, plus the veggies mixed in it add great texture and nutrition to this recipe. I recommend it because it’s:
Healthier than a lot of Thai take away food you might order.
Super quick and easy to make.
Mostly whole food ingredients.
Packed with protein, making it a filling meal, great as a post workout meal!
Full of flavor.
Ingredients
Red lentils
Onion
Mushrooms
Red pepper
Red Thai chili peppers
Carrots
Baby spinach
Green Thai curry paste
Coconut oil
Coconut milk
Salt
Pepper
For this recipe I used Green Thai Curry paste by Thai Kitchen, available at Whole Foods. However, I have since developed my own Green Thai Curry Paste. Email me for that recipe if you want to make it from scratch.
How to make Green Thai Curry Lentils?
You just need a cutting board and a saucepan for this recipe.
Boil your lentils first. I usually boil a ton on Sunday, and then I grab some for different dishes throughout the week.
Chop your veggies, sauté them with the spices.
Add the coconut milk and lentils.
Cook it a bit more and you are done!
These Green Thai Curry Lentils Are
Gluten free
Egg-free
Dairy-free (without butter)
Healthy
Refined sugar-free
Fast to make
So damn yummy!!