By: The Working Girl’s Kitchen
Lentils are protein-rich and are loaded with fiber: 1 cup provides about 3/4 of your daily recommendation. I always keep a few bags of dried lentils in the pantry. Unlike other dried legumes, you don’t have to soak lentils prior to cooking them. Therefore, they are my go-to legumes when I don’t plan a meal ahead of time.
For this recipe, I once again relied on my favorite pre-made curry paste, Mae Ploy’s massaman curry.
- In a large stock pot, over medium high heat, cook carrots, onion, and garlic until tender.
- Add the curry paste, and mix with the vegetable mix.
- Add the water, fish sauce, green beans, bamboo shoots and lentils
- Bring to a boil. Reduce temperature and simmer for 20 minutes.
- Add the shrimp and jalapenos. If the lentils look as if they are drying out, add water or vegetable stock. Simmer for an additional 10 minutes.
- Once the shrimp is cooked, remove from heat. Mix in the cilantro, and then serve.
- 4 cups of water
- 2 tbsp curry paste
- 1/2 lb of shrimp, tail-on
- 1 can of bamboo shoots
- 1 cup carrots, chopped
- 5 garlic cloves, minced
- 1 jalapeno, minced
- 1/2 cup onion, chopped
- 1 tbsp fish sauce
- 1 cup of frozen French-style green beans
- 1 bag of dried red lentils
- 3 tbsp fresh cilantro, chopped