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Thai-Inspired Red Lentil Curry• Cook Love Heal by Rachel Zierzow

Thai-Inspired Red Lentil Curry



  • 1 tablespoon virgin coconut oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 (1-inch) piece fresh ginger, peeled and minced
  • 1 (1-inch) piece fresh turmeric, peeled and minced OR 1 teaspoon turmeric powder
  • 1/2 teaspoon sea salt, divided (or more to taste)
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1/4 teaspoon black pepper, freshly ground
  • 1 cup celery, small dice
  • 1 cup carrots, small dice
  • 1 cup zucchini or yellow squash, small dice (optional)
  • 1 cup butternut or kabocha squash, small dice (optional)
  • 1 1/2 cups red lentils, washed and picked through for debris
  • 12 teaspoons red curry paste
  • 1 (14-ounce) can full-fat coconut milk
  • spring or filtered water
  • 2 cups kale or swiss chard, chopped
  • 2 tablespoons fresh cilantro, minced, for garnish
  • 1 lime, cut into wedges, for garnish


  1. In a large soup pot, heat coconut oil over medium heat.
  2. Add onion, garlic, turmeric, 1/4 teaspoon salt,, cinnamon, cumin, and black pepper. Sauté 3-4 minutes.
  3. Add celery, carrots, and zucchini and squash (if using). Sauté for about 3 minutes or more.
  4. Add coconut milk, red lentils, curry paste, 1/4 teaspoon salt, and enough water to just barely cover the ingredients. Cover, bring to a boil, then reduce heat to low and simmer for 10-12 minutes, or until lentils are soft.
  5. Finally, stir in kale or chard. Turn off heat and check for seasonings. Add a little more salt if needed.
  6. Serve over rice with cilantro and a wedge of lime.


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