Sunday, September 25, 2011

Green Curried Lentils



The problem with keeping a food blog is that I always gobble up the finished dishes before I can capture a photo. Even the leftovers--if there are any--don't last long. So forgive me, I do not have a photo of the end product to accompany this amazingly delicious vegan dish. You'll have to take my word for it. I found a similar version of this recipe while searching online for entrees using lentils.

Serves 4

1 cup French lentils
4 cups vegetable broth
2 tablespoons olive oil
1 yellow onion, diced
2 cloves garlic, smashed
1 zucchini, sliced
1 bell pepper, diced
1 bunch Swiss chard, stems removed and roughly chopped
2 tablespoons green curry paste
1 can coconut milk (not light)
sea salt and freshly ground black pepper to taste
4 cups cooked jasmine rice

Rinse and sort the lentils then bring to a simmer with the vegetable broth. Cover and cook until soft but still chewy. Drain and set aside.

While the lentils cook, saute onion and garlic in olive oil until translucent. Add the zucchini and bell pepper and cook for one minute. Add the chard and cook until wilted. Stir in the curry and coconut milk and season to taste with salt and pepper. Add the lentils and cook for another minute to allow the flavors to integrate.

Serve over jasmine rice.

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