Curried Green Lentils Recipe | Wolf Gourmet
The combination of sweet and spicy are front and center in this vegetarian lentil dish. Lemon zest and juice give it a bright, refreshing flavor.
Ingredients
- 1¾ cups (415 milliliters) unsweetened coconut milk
- 3 tablespoons (60 grams) red curry paste
- 1 tablespoon (6 grams) grated fresh ginger
- 1 tablespoon (6 grams) Madras curry powder
- 1 teaspoon (3 grams) kosher salt
- 2 tablespoons (30 milliliters) olive oil
- 2 cups (300 grams) sliced sweet onion
- 1 cup (140 grams) chopped red bell pepper
- 1 cup (136 grams) chopped carrot
- 2 cloves (10 grams) garlic, minced
- 4 cups (960 grams) vegetable broth
- 1 pound (490 grams) green lentils, rinsed
- 3¼ cups (496 grams) rinsed and drained canned chickpeas
- 2 teaspoons (4 grams) lemon zest
- 2 tablespoons (30 milliliters) fresh lemon juice
- 1 cup (176 grams) chopped fresh mango
- ¹/³ cup (10 grams) chopped fresh cilantro
- 1 teaspoon (2 grams) lime zest
- 2 tablespoons (30 milliliters) fresh lime juice
- 2 teaspoons (10 milliliters) olive oil
- 4 cups (200 grams) baby kale
- Chopped roasted and salted almonds, if desired
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