Eating Pegan Recipe | 40 Minute Red Lentil Curry with Cauliflower Rice

40 Minute Red Lentil Curry with Cauliflower Rice

1 tablespoon coconut oil
1 onion, chopped
3 carrots, chopped
1 red bell pepper
1 Serrano pepper, minced (optional)
4 to 5 cloves garlic, minced
8 ounces red curry paste (I like Thai Kitchen, found in the Asian section at grocery stores)
1½ cups red lentils, rinsed
3½ cups low sodium vegetable broth (or more if needed)
Dried red chilies (optional)

  • Prep vegetables: Prep all the veggies for the red lentil curry as instructed above.
  • Cook Veggies: Heat a large skillet with high sides and a tight fitting lid over medium heat. Melt coconut oil and add onions and carrots. Saute for 5 minutes, or until somewhat tender. Add the bell pepper and Serrano pepper, saute another 3 minutes. Add garlic and saute for 1 minute, or until fragrant, stir in the red curry paste.
  • Cook Lentils: Add the rinsed lentils and the vegetables stock, and dried red chilies, stir combine. Cover and bring the pan to a boil and reduce to a simmer. Simmer covered for 10 to 15 minutes, or until most of the liquid has evaporated and the lentils are tender. If the liquid evaporates before the lentils are done cooking then add another ½ cup vegetable stock or filtered water. NOTE: Your lentils may take longer to cook if they are really old, maybe another 10 minutes. Keep an eye on them.
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  • For Full Instruction:

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