Thai Red Curry Lentils

  

 Most of the time when I cook something good, it happens by accident. I'll start with an idea and then just start throwing extra stuff in.. whatever I have in the fridge that I think I should use up soon and extra spices. I love flavor (who doesn't?!), but not a lot of salt. Instead of grabbing for the salt shaker next time you think your food is lacking in flavor, try adding something from the spice cabinet instead. If you don't feel confident about mixing your own flavors there are lot's of spice mixes you can purchase at local markets and online.

I am now going to write down everything I make, as I go long with any extra additions. I feel like I have had so many good eats lately that I would love to share, but I never have the recipe to be able to share it. I started today with this vegan and gluten free Red Curry Lentil recipe. I've made something similar to this a few times in the past. I made this with the vegetables I had on hand and you can do the same... you don't have to use the exact same veg and portions that I used. The next I make it, I'm probably going to use different ones anyways ;)

Thai Red Curry Lentils 

Ingredients:

• 3 cups water

• 1 can (400ml) lite coconut milk

• 1 cup red lentils (dry)

• 1 can (227ml) sliced bamboo shoots

• 1 onion, diced

• 1 tomato, diced

• 1 zucchini/courgette, diced

• 1/2 yellow bell pepper, diced

• 1 tomato, diced

• 2 carrots, peeled, and chopped

• 3 Tbsp. Thai Kitchen red curry paste

• 1 tsp. raw coconut sugar

• 1 Tbsp. low sodium tamari sauce

• 1 tsp. ground ginger

• 1/2 tsp. cayenne papper

Directions:

• Combine all ingredients in to a large pot, bring to a boil, and then reduce heat and simmer for approx. 20 mins. Stir occasionally to prevent sticking to the bottom of the pot.