Curry Lentils with Brown Basmati

A creamy Thai red curry lentil and greens skillet served over basmati rice.

Ingredients

2 cups	480 ml	uncooked white or brown basmati rice, to serve
2 cups	480 ml	brown or green lentils
8 cups	1.9 l	chopped leafy greens: spinach, kale, or chard
1 tbsp	15 ml	olive oil
15 oz can		coconut milk
3 tbsp	45 ml	Thai red curry paste
2 tbsp	30 ml	tomato paste
1 tsp	5 ml	kosher salt
—		fresh ground black pepper

Cook the rice according to the package instructions or use our Instant Pot method.
Place the lentils in a saucepan with 6 cups warm water. Bring to a low boil, then boil for about 20 minutes until tender (taste to assess doneness). Drain, then add a few pinches of salt.
Meanwhile, wash the greens, remove the stems and chop the leaves. (If using prewashed baby spinach, you can skip this step.) In your largest skillet, heat the olive oil over medium high heat. Add the greens and saute for several minutes until tender and bright green.
When the lentils are done, add them to the skillet with the greens. Over medium high heat, stir in the coconut milk, Thai red curry paste, tomato paste, kosher salt, and fresh ground black pepper. Cook for a few minutes until heated through and the sauce is thickened.
Taste and add a few pinches of salt if desired. Serve with rice.