From Woman's Day
Spicy Thai Curried Lentils
1 cup brown lentils, picked over and rinsed
1 can (14 oz) vegetable broth
1 cup canned lite coconut milk (not cream of coconut), stirred well before measuring
11⁄2 Tbsp red curry paste or 2 tsp red curry powder
3 cups fresh cauliflower florets
1 large sweet potato, peeled, cut in 3⁄4-in. chunks
1 red pepper, coarsely chopped
1⁄4 cup basil, finely shredded
1⁄4 cup cilantro leaves, finely chopped
- Mix lentils, broth, coconut 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 the basil and cilantro.