A super easy, nutritious dish! This one’s so simple that my kids made it the first time around without much help. This makes a pretty good amount, so you can have leftovers or some to freeze for a later meal.
Ingredients:
- 15.5 oz. (1 package) Hurst’s Red Curry Lentils (I got mine at Wal-Mart)
- 1 T cooking oil
- 1 cup onion, diced
- 2 cloves garlic, chopped
- 1 can tomato paste (6 oz.)
- 1 cup diced potato
- 1 can coconut milk (14 oz.) [Low fat variety can be used]
- 7 cups of water
Preparation:
- Rinse lentils thoroughly with cold water.
- In a large pot over medium-high heat, sauté onion and garlic in the cooking oil. Add a little water if it starts to dry.
- When onion becomes translucent (4-5 minutes), add tomato paste, potato, lentils and water. Stir periodically until mixture reaches a boil.
- Reduce heat to low, stir in coconut milk and contents of seasoning packet. Simmer mixture for 15-20 minutes.
- Serve over rice.
Note: For extra heat, add 1 tsp. cayenne or crush red pepper.
The basic recipe is on the back of the bag.
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