Red Lentil Curry

This recipe is easy and quick and super tasty!  It’s from one of those cookbooks that you find in discount bins at the grocery store or bookstore.  It was a good buy.  Sometimes on a weeknight you don’t want anything complicated but at the same time don’t want to sacrifice nutrition or flavour.  This is a great recipe to keep on hand for just such an occasion!  The original recipe doesn’t call for any veggies so I have adapted it a bit and experimented with different flavours. My favourite is squash.

What you need for about 4-5 servings:

1 cup red lentils
your favourite vegetables – broccoli or butternut squash both work great; also try cauliflower and yam
4 or 5 green onions, sliced chunky
canola oil
1 tbsp yellow (or red) curry
a couple teaspoons brown sugar, or palm sugar if you have it
2 tbsp fish sauce
2 tbsp oyster sauce
2 cups vegetable stock
1 400 ml can of coconut milk
3 kaffir lime leaves
1 cup of frozen peas
fresh mint leaves

Heat up oil in your wok.  Add the curry paste and sugar and stir until dissolved in the oil.
Pour in the fish and oyster sauces.
Pour in the vegetable stock, the coconut milk and the lime leaves.  Simmer for about 5 minutes.
Add vegetables at this point.  If using squash, put it right in and let cook until soft.  Broccoli you can simmer to taste.  I sometimes like to steam the broccoli beforehand and then add it in at the end so that I can control its tenderness.
When the veggies are about halfway done, add the lentils and green onions.
Keep simmering until the veggies are just about done and then add the peas and cook for another few minutes.
Stir in the mint leaves to the curry just before serving.

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