Lentil Coconut Curry Noodles
Red lentils simmer into a thick, creamy red curry coconut sauce with spinach, ladled over tender rice noodles and finished with lime and cilantro. A warming cross between dal and a noodle bowl.
15m prep · 40m cook · 4 servings
Ingredients
- ¾ cup Red Lentils
- 8 oz Flat Rice Noodles
- 1 can (13.5 oz) Full-fat Coconut Milk
- 2 cups Vegetable Broth
- ½ cup Water
- 2 tbsp Red Curry Paste
- 1 tbsp Tamari
- ¾ tsp Salt
- 3 cups Baby Spinach
- 1 whole Yellow Onion
- 3 cloves Garlic
- 1 tbsp Fresh Ginger
- 2 whole Lime
- 1 tbsp Coconut Oil
- ¼ cup Fresh Cilantro
Instructions
Estimated nutrition (per serving)
Calories605 kcal
Protein15g
Carbs80g
Fat24g
Fiber7g
Sodium1320mg
Sugar6g