Thai Green Curry Lentils


  • 3 c. sweet potatoes, cubed and roasted
  • 1 onion, slivered
  • 1 tsp. oil
  • 2 cloves garlic, finely chopped
  • 1 Tbsp. ginger puree
  • 2 Tbsp. lemon grass paste
  • 1 tsp. Thai green curry paste
  • 1 1/2 – 2 c. water
  • 2 c. green lentils or French lentils, cooked or canned
  • 1 tsp. salt
  • 2 Tbsp. honey
  • 1 red bell pepper, diced
  • 3/4 c. coconut cream
  • 1/2 c. fresh cilantro


  1. Sauté onion, garlic, ginger, lemon grass and Thai curry paste in oil.
  2. Add water, lentils, sweet potatoes, honey, salt, red bell pepper and coconut cream.
  3. Cook until slightly thickened. Stir in cilantro. Serve with brown rice.
Browse Cook(s): Jeremy Dixon
Browse Theme(s): Thai Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.