Recipe: Spicy Thai Curried Lentils

If you’re trying to reduce the amount of meat in your meals, this recipe is a tasty way to do it.

You might as well turn to Indian-style cuisine, since that kind of already has a good vegetarian reputation.

Spicy Thai Curried Lentils

Yield: 4 servings

1 cup brown lentils, picked over and rinsed

1 can vegetable broth

1 cup canned lite cocunt milk, stirred well before measuring

1 1/2 tablespoons red curry paste or 2 teaspoons red curry powder

3 cups fresh cauliflower florets

1 large sweet potato, peeled, cut in 3/4-inch chunks

1 red pepper, coarsely chopped

1/4 cup each basil, finely shredded, and cilantro leaves, finely chopped

Mix lentils, broth, cocnut milk and curry in a large saucepan. Simmer, covered, 15 to 20 minutes until lentils are almost tender. Place cauliflower, sweet potato and red pepper on lentils. Return to a simmer, cover and cook 10 to 12 minutes until vegetables and lentils are tender.

Sprinkle servings with basil and cilantro.

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