From Our Kitchen: Thai Red Curry Lentils

As you may have figured out by now, we really, really love Asian and Indian food (although, Indian is definitely a new found love!). Thai food, especially, has definitely been one of my very favorites for many years now - probably since the days of Cha De Thai in Boone (any other Boonites out there remember that little gem?). I stumbled across this recipe when making my grocery list for the week, and trying to find a good vegetarian Thai dish. I made some modifications, and volia! - a new dish to add to the rotation! We tend to like things spicier than most, and this was nowhere near spicy enough for us, even with the addition of the red pepper flakes, so I just caution you to judge your taste preferences wisely!

What You'll Need:

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 2 tablespoons (or more) minced garlic (I use more because we really like garlic!)
• 2 tbsp Thai red curry paste
• 1-13.5 oz can coconut milk
• 1 cup lentils
• 2 - 3 cups water
• 1 zucchini, cut into half moons
• 1-10z can baby corn, drained
• Salt, to taste
• Red Pepper (crushed or flakes), to taste

What You'll Do:

1. Heat olive oil in large saucepan over medium heat. Add onion and garlic, and saute until onion is translucent.
   
   
   
   
   
2. Add curry paste, and cook another minute.
   
   
   
3. Add coconut milk, water, lentils, salt, and red pepper. Stir to combine.
   
   
   
4. Cook 30 minutes, adding additional water as needed.
5. Add zucchini and baby corn. Stir to combine.
   
   
   
6. Cook additional 10 - 15 minutes, or until lentils are soft.
7. Serve over brown rice or quinoa.