IN YOUR BOX
NUTRITION per serving 62g carbohydrates 25g fat 19g protein 1018mg sodium | CONTAINS dairy, shellfish | calorie-conscious, vegetarian
Calories
550
Prep & Cook Time
35-45 min.
Cook Within
7 days
Difficulty
Easy
Spice Level
Medium
½ cup Quick Cooking Wild Rice
Blend
1 Yellow Onion
2 Garlic Cloves
1 tsp. Chopped Ginger
½ cup Red Lentils
5.6 fl. oz. Coconut Milk
2 Tbsp. Red Curry Paste
4 tsp. Vegetable Base
1 ½ oz. Spinach
2 oz. Sour Cream
IN YOUR KITCHEN
Coconut Curry Lentils
with wild rice
Olive Oil
Salt
2 Small Pots
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BEFORE YOU COOK
ɃɃTake a minute to read through
the recipe before you start–we
promise it will be time
well spent!
ɃɃThoroughly rinse produce and
pat dry
FROM THE CHEF
Red curry paste is made by
blending aromatic ingredients
like Thai ginger, lemongrass,
and red chiles together. It can
add substantial heat to a dish,
so feel free to use half (or less)
of provided amount to lessen
spiciness.
Did you know...
Lentils come in a variety of colors
and differ in texture and flavor
when cooked. Red lentils are perfect
for this preparation as they cook
quickly and can help thicken sauce.
1
Cook the Rice
Bring a small pot with rice, 1 cup water, and 1 tsp.
olive oil to a boil. Reduce to a simmer, cover, and
cook until rice is tender, 20-23 minutes. Remove from
burner, keep covered, and let sit 10 minutes. Fluff and
cover again. While rice cooks, prepare ingredients.
4
Cook the Lentils
To pot with onions, add lentils, ¾ cup water,
coconut milk, half the curry paste, and vegetable
base and bring to a boil. Reduce to a simmer and
cook, stirring occasionally, until lentils are just tender
but not mushy, 12-15 minutes. After lentils are cooked,
taste and add more curry paste if desired.
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3
2
Prepare the Ingredients
Peel and halve onion. Mince halves. Mince garlic.
5
Cook the Onions
Heat another small pot over medium heat and add
2 tsp. olive oil. Add onions to hot pot and cook,
stirring occasionally, until they begin to brown
slightly, 6-8 minutes. Stir in garlic and ginger, and
cook until fragrant, 1 minute.
6
Finish the Lentils
Stir in spinach and ½ tsp. salt and cook until spinach
wilts. Taste, and season with a pinch of salt if desired.
Plate the Dish
Place coconut curry lentils in a bowl and add rice.
Top with a dollop of sour cream.
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