Just wait lentil you try this one. Filling lentils, hearty veggies and red curry paste come together to create a meal that’s as easy as it is flavorful. Taking just a few minutes of hands-on prep, your oven does most of the work while you’re free to whip up dessert, spend time with family or read a good book. Made with vegan-friendly and gluten-free ingredients, it’s perfect for your next Meatless Monday meal.
Lentil Red Curry Bake
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 4
Calories 334 kcal
Ingredients
- 3 Tbsp. Nutiva Organic Avocado Oil MCT Oil Blend
- 1 onion diced
- 1 tsp. minced ginger
- 1 Tbsp. minced garlic
- 1/4 tsp. Selina Naturally Celtic Sea Salt
- 1 cup dry lentils
- 1 pack Mike’s Organic Curry Love Red Thai Curry Paste
- 2 carrots sliced into half-moons
- 2 tsp. SunButter Natural Sunflower Seed Butter
- 2 tsp. Bragg Liquid Aminos
- 2 cups + 2 Tbsp. vegetable stock
- 1 cup mushrooms sliced
- 2 cups spinach packed
- 1 tsp. curry powder
- 1/4 tsp. turmeric
Instructions
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Preheat oven to 350 degrees F.
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In medium pot, add avocado oil. Cook onion, garlic, ginger and salt until translucent, a few minutes.
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Stir in lentils and curry paste. Continue cooking 3 minutes. Stir in remaining ingredients until well combined.
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Transfer to oven-safe dish. Bake, covered, 55 minutes.
Recipe Notes
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Nutrition Facts
Lentil Red Curry Bake
Amount Per Serving
Calories 334
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g10%
Sodium 820mg34%
Potassium 790mg23%
Carbohydrates 40g13%
Fiber 17g68%
Sugar 5g6%
Protein 15g30%
Vitamin A 6828IU137%
Vitamin C 12mg15%
Calcium 74mg7%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.