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.


  1. In a large stock pot, over medium high heat, cook carrots, onion, and garlic until tender.
  2. Add the curry paste, and mix with the vegetable mix.
  3. Add the water, fish sauce, green beans, bamboo shoots and lentils
  4. Bring to a boil. Reduce temperature and simmer for 20 minutes.
  5. 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.
  6. 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