Name: Green Curry Lentils and Pasta
Total time: 45 minutes
Yield: 4 servings
Ingredients: 2 Tbsp. vegetable oil; 1 large carrot, halved lengthwise, thinly sliced into half-moons; 1 medium red onion, thinly sliced; 4 garlic cloves, finely chopped; ¼ cup green curry paste (preferably Maesri); 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more; 2 15-oz. cans lentils, rinsed; 2 13.5-oz. cans unsweetened coconut milk, divided; 4 oz. ditalini (about 1 cup); 5 oz. baby spinach; 2 Tbsp. fresh lime juice

A bowl of green curry ditalini sliced and halved carrots spinach greens red onions and lentils.

Photo by Elliott Jerome Brown Jr, Food Styling by Emilie Fosnocht, Prop Styling by Christina Allen

Lentil soup is rescued from its stodgy status by a hefty, fragrant dollop of canned green curry paste. Coconut milk makes the soup creamy whilst keeping it dairy-free and a clamshell of tender spinach wilted in at the end adds bright green color. Canned lentils can be found right by the canned beans in the grocery store. If they’re hard to score, use two cans of black eyed peas instead.

Recipe notes

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