Beluga Lentil Curry Thai style

Name: Beluga Lentil Curry Thai style
Prep time: 30 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 cup (200 g) beluga lentils; 6 makrut lime leaves; 1 carrot, peeled; 1 green bell pepper, stemmed and seeded; 2 scallions; 4 cherry tomatoes; 2 garlic cloves; 1 thumb-sized piece ginger; 1 serrano chile; One 13.5-ounce (400 ml) can full-fat coconut milk; ¼ cup (60 ml) soy sauce; 3½ ounces (100 g) firm tofu; 2 tablespoons peanut oil; ½ cup (75 g) drained canned bamboo shoots; ½ cup (50 g) fresh bean sprouts; Steamed jasmine or basmati rice, for serving; Steamed jasmine or basmati rice, for serving; ¼ bunch fresh cilantro, chopped

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

Vegan Everything

By Nadine Horn and Jörg Mayer

Published 2019

About

Beluga lentils, like all other lentils, don’t need to be soaked before cooking. They’re wonderful in salads or as a versatile side dish. We think their nutty flavor is perfect in this Thai-inspired curry.

Ingredients

1 cup (200 g) beluga lentils
6 makrut lime leaves
1

Asia
Thailand
Side dish
Dinner
Vegan
Gluten-free

Method

Cook the lentils per the package instructions, adding 3 makrut lime leaves to the pot. Drain. Remove and discard the lime leaves.
Cut the carrot and bell pepper into thin strips. Thinly slice the scallion, keeping the green and white parts separate. Halve the tomatoes. Coarsely chop the garlic, ginger, and chile.
Finely purée the white part of the sca