Curried Green Lentils with Kale and Sweet Potato (V)


Serves 2 to 3


  • 1 tablespoon neutral oil
  • 1 tablespoon ginger, grated
  • 4 garlic cloves, finely chopped
  • 2 tablespoons Thai & True Green Curry Paste 1 14-oz can coconut milk
  • 3 cups vegetable broth
  • 1⁄2 teaspoon salt
  • 1 cup French lentils
  • 2 cups sweet potato, peeled and small diced 2 cups shredded kale, stems removed
  • 1⁄2 lime, juiced
  • Cooked jasmine rice, for serving


  1. Warm the oil in a large pot over medium-low heat. When the oil is hot, add the grated ginger, chopped garlic, and Thai & True Green Curry Paste. Sauté until fragrant, about 2 minutes.

  2. Pour in the coconut milk and vegetable broth; season with salt. Add the lentils and diced sweet potato to the pot and bring to a boil. Reduce the heat to maintain a gentle simmer for 20 minutes, until the lentils and sweet potato are tender.

  3. Stir the shredded kale into the curry and add the lime juice. Continue to cook for another minute, just until the kale has softened. Adjust the flavors to taste.

  4. Serve the Curried Green Lentils with Kale and Sweet Potato over cooked jasmine rice and enjoy warm.