1. 1 cup brown or green lentils
  2. 4 cups water
  3. 3 cups sweet potatoes, diced
  4. 1 tsp olive oil
  5. 1 medium onion, chopped in half moons
  6. 1 red bell pepper, chopped
  7. 2 Tbsps minced ginger
  8. 2 cloves garlic, minced
  9. 2 Tbsps lemongrass paste
  10. 1 tsp green curry paste
  11. ¼ cup water
  12. 6 oz coconut milk
  13. Cilantro to garnish (optional)


  1. Add lentils and water to a medium pot, bring to a boil, turn down and simmer for 20 minutes or until the lentils are soft. Drain off any water.
  2. Chop sweet potato into 1in cubes.  Place on an oven tray and mix with oil.
  3. Bake in the oven at 350 for 15 minutes or until soft.
  4. Finely slice the onion into half moons.  In a large frying pan start to saute the onion, oil, ginger, lemongrass and garlic. Dice the bell pepper into ½ in cubes and add to the pan.  In a cup mix the green curry paste and water and pour into the pan. Add the kaffir lime leaves and stir through gently. Saute for another 5 minutes or until the onion is soft.
  5. Add the salt, honey and coconut cream and stir through.  Add 2 cups of cooked lentils. Freeze or refrigerate any remaining lentils for a future meal.  Add the roasted sweet potato and stir well. Remove the kaffir lime leaves. Garnish with cilantro.

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