In my neverending quest to find recipes that are quick & easy to make, super healthy, AND also budget-friendly, I’ve found that lentil-based recipes often check all those boxes. Especially for bulk cooking, which really cuts down on the time needed per meal.
These lentils may be one of my easiest recipes yet… especially considering how flavorful they are. I know it sounds unusual to use Thai curry paste with lentils, but they taste really good together. These lentils work well on their own as a stew, or paired with rice to make them last even longer.
(I will admit, I have made even faster meals on occasion: when I needed a 5-minute lunch to bring to work on especially busy weeks, I used to just toss lentils and rice in my rice cooker, and add frozen spinach and seasoning salt. But that’s not delicious enough to write a whole post about 😉 )
- 2 cups dry brown or red lentils, washed
- 5 cups water
- 15oz can coconut milk
- 10oz bag frozen spinach
- 10oz sliced mushrooms; I used frozen
- 4 tbsp red curry paste (make sure it’s vegan–I use this kind)
- 2 tbsp tomato paste
- Salt to taste
- Add the lentils and water to a large pot and bring to a boil. Let simmer until the lentils are soft and most of the water is absorbed, about 20-25 minutes.
- Optional: sauté mushrooms in a separate pan with a splash of soy sauce (or water + salt) until they start to get tender. (If you don’t feel like sautéing them, you can just add the mushrooms raw in the next step)
- Stir in the coconut milk, frozen spinach, mushrooms, curry paste, and tomato paste to the pot with the lentils. Simmer, stirring occasionally, until most of the liquid is absorbed and it’s a curry-like texture, for about 20 minutes.
- Serve on its own or with rice, and enjoy!