Thai Green Curry Lentils
1 cup red lentils
2 cups vegetable broth
olive oil, as needed
salt and pepper, to taste
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 red, orange or yellow bell pepper, finely chopped
1 large zucchini, chopped into bite sized pieces
1 (14 ounce) can light coconut milk
1 tablespoon green curry paste
1 small (thumbnail sized) piece fresh ginger, peeled and finely grated
1 bunch Swiss chard, stems removed, finely chopped
1. In a stock pot, combine vegetable broth and lentils with a splash of olive oil and a pinch of salt and pepper. Bring to a boil, reduce heat, cover and simmer until liquid is absorbed, about 15 minutes. Check the lentils frequently so they don't burn.
2. While the lentils cook, add olive oil to a large skillet with deep sides and saute onions and garlic until just translucent. Add bell pepper and saute until soft. Add zucchini and saute for 1 minute.
3. At this point, the lentils should be finished cooking. Add coconut milk, green curry paste, grated ginger, and lentils to the skillet, stirring gently to incorporate vegetables and liquid. Bring mixture to a boil, reduce heat, cover and simmer for 2 minutes.
4. Add Swiss chard to liquid and simmer 1 minute. Remove from heat, season with salt and pepper to taste. Enjoy!
The finished product should be a thick stew-like consistency; you can eat it with a spoon by itself or serve it over rice!
Source of recipe: I wrote this recipe because I wanted to experiment with cooking lentils.