Thai Red Lentils

Name: Thai Red Lentils
Ingredients: 2 cups red lentils; 4 ounces seasoning Thai, stir-in-paste; 1 tablespoon garlic stir-in-paste; 1 tablespoon ginger stir-in-paste; 1 tablespoon lemongrass stir-in-paste; 1 tablespoon chili pepper stir-in-paste; 1/2 tablespoon cilantro stir-in-paste; 1 tablespoon olive oil; 1 yellow onion sliced; 1 bunch fresh spinach; 29 ounces tomatoes can whole; 13 1/2 ounces coconut milk; 15 ounces black beans; 15 ounces chick peas

14 ingredients

10 steps

Ingredients

2 cups red lentils
4 ounces seasoning Thai, stir-in-paste
1 tablespoon garlic stir-in-paste
1 tablespoon ginger stir-in-paste
1 tablespoon lemongrass stir-in-paste
1 tablespoon chili pepper stir-in-paste
1/2 tablespoon cilantro stir-in-paste
1 tablespoon olive oil
1 yellow onion sliced
1 bunch fresh spinach
29 ounces tomatoes can whole
13 1/2 ounces coconut milk
15 ounces black beans
15 ounces chick peas

Directions

1

In a pot, bring water to boil and add red lentils.
2

Cook for 8 minutes or so until just soft. (Do not over cook.) Set aside.
3

In skillet, heat the oil on medium heat and add in all of the stir-in-pastes and mix well.
4

Cook for 2 minutes.
5

Add the onions and spinach and cook for 5 minutes. Spinach should be wilted.
6

Add the tomatoes and there juice and cook until most of the liquid has evaporated.
7

Add in the coconut milk and heat through.
8

Add in the black beans and chick peas. Cook until soft - 6 - 8 minutes or so.
9

To finish, add in the lentils and let all the flavors meld for 2 minutes.
10

Serve and enjoy!