Green Curry Lentils and Pasta
Ingredients
The base
-
2
Tbsp.
vegetable oil
-
1
large
carrot
-
1
medium
red onion
-
4
cloves
garlic
-
¼
cup
green curry paste
-
1
tsp.
kosher salt
The lentils and coconut milk
-
2
15-oz. cans
lentils
-
2
13.5-oz. cans
unsweetened coconut milk
The pasta and greens
-
4
oz.
ditalini
-
5
oz.
baby spinach
Finishing touches
Instructions
- Heat vegetable oil in a pot over medium heat and sauté sliced carrot, onion, and garlic until the onion is translucent.
- Add green curry paste and kosher salt, cooking until fragrant and slightly darkened.
- Stir in lentils, coconut milk, and water, bringing to a simmer and cooking until the carrot is tender.
- Cook ditalini in boiling salted water until very al dente, then drain.
- Add spinach, ditalini, and remaining coconut milk to the pot, cooking until the soup boils and spinach wilts.
- Stir in lime juice and adjust seasoning with salt before serving.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
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