green curry lentils

 

We moved a couple weeks ago.  I am in LOVE with being in my new city.  The people are simply wonderful, the weather is gorgeous (at least right now; I anticipate a beastly hot summer) and it just feels right.  The town is super clean and manicured which I really wanted.  My parents are so nice to let us stay with them while we look for a home of our own with a swimming pool.  My mom has been enjoying having someone else do all the cooking.  She's not used to eating so many new flavors and food combinations but I think she's more than ok with them.  My dad is surviving, LOL! :)  These lentils are SO good.  I love the Thai green curry involved in this recipe.

green curry lentils (slightly adapted from minimalist baker)

2 tablespoons oil

1 jalapeno pepper, seeded and minced

1 teaspoon ginger powder

1 shallot, sliced (I used two green onions)

1 tablespoon minced garlic

4 tablespoons green curry paste

1 1/4 cups coconut milk (I used light)

1 teapsoon curry powder

1 pinch both salt and pepper

1 cup green lentils, rinsed and drained

1 teaspoon soy sauce

1-2 tablespoons sweetener of your choice (I used 1 teaspoon sugar)

1 pinch cayenne

2 tablepoons lemon juice

Heat large pot over medium heat.  Add oil, jalapeno, ginger, shallot and garlic.  Saute 3-4 minutes.  Add curry paste and stir to coat.  Saute 2-3 minutes.  Bring to a simmer over medium heat.  Once simmering add lentils, soy sauce and sweetener.  Add cayenne and stir.  Simmer 15-20 minutes or until lentils are tender (took my lentils double the time).  Add lemon juice.