Quick Coconut Curry Lentils with Greens

Ingredients

• Brown rice

  Long-grain, raw

  2 cup or 370g

• Water

  Plain, clean water

  2 ¾ cup or 651g

• Lentils

  Raw

  2 cup or 384g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Spinach

  Raw

  8 cup or 240g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  2 cup or 452g

• Curry paste

  1 tbsp or 15g

• Curry powder

  Spices

  1 tbsp or 6g

• Tomato paste

  Canned, without salt added

  1 tbsp or 16g

• Salt

  Table

  ¾ tsp or 5g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Cook the rice according to the package instructions.
2. In a medium sauce pan, bring 2 ¾ cups salted water to a boil. Add 2 cups brown lentils, cover, and reduce heat. Simmer, covered, for about 20 to 25 minutes, until most of the water has been absorbed.
3. Meanwhile, wash the greens, remove the stems and chop the leaves. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the greens and sauté for several minutes until tender and bright green. (If the lentils are not done by this point, turn off the heat for the greens).
4. When the lentils are done, add them to the skillet with the greens. Over medium high heat, stir in 1 can coconut milk, 1 tablespoon Thai red curry paste, 1 tablespoon curry powder, 1 tablespoon tomato paste, ¾ teaspoon kosher salt, and fresh ground black pepper. Cook until heated through. Taste, and add additional seasonings as desired.
5. Serve over rice and enjoy.
6. Recipe inspired by: http://www.acouplecooks.com/2012/09/quick-coconut-curry-lentils-with-greens/

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