| Prep Time | 5 minutes |
| Passive Time | 5 minutes |
| Servings |
|
Ingredients
- 1 15 oz can lentils (drained)
- ½ cup coconut milk
- 2-3 tbsp Thai red curry paste (to taste)
- 1½ cups brown rice or quinoa (cooked)
- 1 tbsp fresh mint (chopped)
Ingredients
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Instructions
- In a medium pot or skillet, place lentils, coconut milk and curry paste together.
- Stir and warm over medium heat.
- Serve over cooked rice or quinoa, garnished with fresh mint.
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