Ingredients and Weight:
- Lentils (brown), 2 cups
- Onion (medium), 1 (chopped)
- Bell pepper (green), 1 (chopped)
- Carrots (medium), 2 (chopped)
- Celery (small), 1 (chopped)
- Green curry paste, 2 tablespoons
- Coconut milk, 1 can (13.5 ounces)
- Vegetable broth, 1 cup
- Lime juice, 2 tablespoons
- Fresh cilantro, 1/2 cup (chopped)
- Salt, to taste
- Black pepper, to taste
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Difficulty Level: 2 (simple)
Preparation Method Steps:
- Rinse the lentils thoroughly.
- In a large saucepan, sauté the onion, bell pepper, carrots, and celery over medium heat until softened.
- Add the green curry paste and cook for 1 minute, stirring constantly.
- Add the lentils, coconut milk, vegetable broth, lime juice, cilantro, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes, or until the lentils are tender.
- Remove from heat and let cool slightly before serving.
Nutritional Information:
1 serving (about 1 cup):
* Calories: 250
* Fat: 5 grams
* Carbohydrates: 40 grams
* Protein: 15 grams
* Fiber: 10 grams
Dish Characteristics:
- Savory and flavorful with the blend of green curry paste and coconut milk
- Crunchy and textured with a variety of fresh vegetables
- Healthy and nutritious, providing a good source of protein, fiber, and vitamins
User Comments:
- "This salad is so delicious and refreshing! The green curry flavor is perfect, and the vegetables add a great crunch."
- "I love that this salad is both healthy and flavorful. It's a great way to get my daily dose of veggies."
- "This is the perfect salad for a summer party. It's easy to make and everyone loves it."
Special Precautions and Tips:
- If you can't find green curry paste, you can substitute red curry paste.
- To make the salad vegan, use soy milk instead of coconut milk.
- If desired, you can top the salad with roasted peanuts or cashews for added texture and flavor.
