Thai Red Lentil and Spinach Curry

  • 10 Ingredients
  • 25 Minutes

  • 2 Serving

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  • 1 1/2 tsps Coconut Oil

  • 1/2 Yellow Onion (medium, chopped)

  • 2 Garlic (clove, minced)

  • 1 tbsp Ginger (fresh, minced or grated)

  • 1/4 cup Thai Red Curry Paste

  • 1 1/2 cups Vegetable Broth

  • 1 cup Canned Coconut Milk

  • 1/2 cup Dry Red Lentils (rinsed)

  • 2 cups Baby Spinach (chopped)

  • 1/2 Lime (juiced)


  • Heat the oil in a pot over medium heat. Add the onion and cook for three to five minutes until softened. Stir in the garlic, ginger, and curry paste and cook for another minute more.

  • Add the vegetable broth and coconut milk and bring the sauce to a simmer.

  • Add the lentils and cook for about 12 to 15 minutes or until the lentils are tender. Stir often to prevent sticking to the bottom of the pan. Add the spinach and stir until wilted, then add the lime juice. Divide between bowls and enjoy!Recipe instruction number three goes here.

Refrigerate in an airtight container for up to three days.

Serving Size
One serving is approximately 1/2 cups.

Additional Toppings
Extra lime wedges, cilantro, green onion, coconut aminos, or hot sauce.

Curry Paste
This recipe was created using Thai Kitchen Red Curry Paste. Brands of curry paste may differ so start with less curry paste and adjust to taste if needed.

Serve it With
Rice, quinoa or cauliflower rice.