Thai-Inspired Yellow Lentil Curry

A fragrant, quick-cooking yellow lentil curry with crisp bell peppers, garlic, and ginger, brightened with lime and fresh cilantro, served over jasmine rice for a satisfying weeknight meal.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 8
• Cuisine: Thai
• Difficulty: Easy

Dietary

• Vegetarian
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Low-Sodium
• Low-Fat
• Low-Sugar
• High-Protein
• Halal
• Kosher
• High-Fiber

Tags

• quick
• healthy
• savory
• spicy
• boil
• one-pot

Ingredients

• 3.5 cup yellow split lentils (quick-cook)
• 1.5 cup jasmine rice (dry)
• 5 cup vegetable broth (no-sodium)
• 3 cup water
• 1 yellow onion (large, diced)
• 6 clove garlic (minced)
• 1.5 fresh gingers (1.5-inch piece, grated)
• 2 bell peppers (1 red, 1 green, diced)
• 1 tablespoon curry powder (no-salt-added)
• 0.5 teaspoon ground turmeric
• 0.25 teaspoon cayenne pepper
• 1 lime (juiced)
• 0.5 cup fresh cilantro (chopped)

Instructions

1. Rinse the 1 1/2 cups dry jasmine rice thoroughly. In a medium pot, combine rice with 3 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Fluff with a fork and keep warm.
2. Rinse the 3 1/2 cups quick-cook yellow split lentils thoroughly. In a large pot or Dutch oven, water-sauté the 1 large diced yellow onion over medium heat for 3-4 minutes until softened, adding water if needed.
3. Add the 6 minced cloves garlic and 1.5-inch piece grated fresh ginger to the pot. Water-sauté for 1 minute until fragrant.
4. Stir in the 1 tablespoon no-salt-added curry powder, 1/2 teaspoon ground turmeric, and 1/4 teaspoon cayenne pepper (if using). Cook for 30 seconds until fragrant.
5. Add the diced 2 bell peppers and water-sauté for 2-3 minutes until slightly softened.
6. Stir in the rinsed yellow split lentils and 5 cups no-sodium vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 10-12 minutes, or until lentils are tender. Stir occasionally.
7. Remove from heat and stir in the juice from the 1 lime. Serve the curry hot over jasmine rice, garnished with chopped fresh cilantro if desired.

Nutrition (per serving)

• Calories: 488
• Protein: 33.5 g
• Carbohydrates: 88.9 g
• Fat: 1.7 g
• Fiber: 20.9 g
• Sodium: 82 mg
• Saturated Fat: 0.2 g
• Sugar: 3.4 g