🥕 Ingrédients

• Onion: Adds a fundamental layer of sweetness and aroma to the base of the curry.
• Garlic: Provides a pungent, earthy flavour that’s essential in Thai cooking.
• Ginger: Its spicy, zesty note brings freshness and aids in digestion.
• Green Curry Paste: The heart of the dish, offering a vibrant, spicy, and aromatic flavor.
• Green Lentils: They absorb flavours beautifully while adding heartiness to the curry. I also love using green lentils to makelentil burger patties.
• Vegetable Broth: Enhances the overall taste and provides a liquid base for the lentils to cook.
• Coconut Milk: Adds creaminess and balances the spices in the curry.
• Tamari: Offers a rich, deeper flavour than regular soy sauce and is gluten-free. You can substitute soy sauce if needed.
• Maple Syrup: A hint of sweetness to counterbalance the spice. You can substitute honey or agave.
• Lime: A little acid to help brighten up the flavours in the dish.

👨‍🍳 Instructions

1. Rinse the lentils in a strainer under room temperature water for 30-60 seconds until the water runs clear. Set aside.
2. Heat the avocado oil in a largepanon medium-high heat, then add the onion, garlic and ginger and sauté for 2-3 minutes.
3. Add thegreen curry pasteand let cook for 30 seconds, then add the green lentils, vegetable broth andcoconut milk, tamari andmaple syrupand mix everything together.
4. Bring the lentils to a light boil, then cover and let simmer on medium-low heat for 25-30 minutes or until the lentils and tender. (If the lentils absorb all the liquid and still feel firm, add another 1/2 cup of vegetable broth)
5. Remove the lid and stir in the spinach and lime juice until the spinach is wilted.
6. Top with fresh cilantro and serve alone or over rice.