Filling and flavorful, this Thai-inspired recipe is a great for lunch or dinner.

2 tablespoons canola oil
1 large onion, finely chopped
4 cloves garlic, minced
3 tbsp red curry paste (or to taste)
6 cups vegetable or chicken broth
2 large sweet potatoes, peeled and cubed (1/2 inch cubes)
1 15oz can petite diced tomatoes, undrained
1 1/2 cups red lentils, picked over
1 14.5oz can coconut milk, light or regular
Sea salt and freshly ground black pepper to taste
1/4 cup chopped cilantro, plus more for garnish if desired

  1. Heat oil over medium-high heat in a large heavy pot, such as a Dutch oven.  Add the onion, reduce heat to medium, and cook until onions begin to soften, about 5 – 7 minutes.
  2. Stir in garlic and red curry paste, then add broth, sweet potatoes, tomatoes, and lentils.  Bring to a boil, cover slightly, and simmer until potatoes and lentils are tender, about 20 minutes.
  3. Add coconut milk, and heat through.  Season with salt and pepper, stir in cilantro, and serve.  Or, cover and keep refrigerated for up to one week.
Original recipe found at fromachefskitchen.com
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