Thai Red Lentil Red Curry

Prep Time

15 minutes

Cooking Time

35 minutes


serves 4


2 teaspoons coconut oil

1 small onion, diced

1 red bell pepper, cut in strips

1 yellow bell pepper, cut into thin strips

1 medium sized zucchini, diced

3-4 cloves garlic, minced

1 inch piece fresh ginger, grated

3 tablespoons red curry paste (I use Thai Kitchen)

1 tablespoon coconut sugar

¼ teaspoon red pepper flakes (optional)

1/2 teaspoon salt

3/4 cup dried red lentils

4 cups low sodium vegetable broth

1 can full-fat coconut milk

1 cup frozen peas

2 cups fresh spinach, chopped

Juice from 1 lime


1. In a large pot, heat oil over medium heat. Add onion, bell peppers, and zucchini and sauté for 5 minutes.

2. Next stir in the garlic, ginger, curry paste, coconut sugar, red pepper flakes, salt and red lentils. Cook for another 3 minutes, stirring frequently.

2. Then add in the broth and coconut milk. Bring to a boil. Reduce heat to med/low, cover and simmer for 20-25 minutes.

3. Taste and add more salt if necessary. Stir in the frozen peas, spinach, and lime juice and heat through.


Serve over cauliflower rice, broccoli rice, brown rice or noodles.

Vegan (make sure the red curry paste you use is vegan).