Green Curry Lentils and Pasta

• servings: 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

Directions

Heat 2 Tbsp. vegetable oil in a medium Dutch oven or other heavy pot over medium. Add 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, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook, stirring and scraping bottom of pot often, until onion is translucent and paste is fragrant, slightly darkened in color, and sticking to pot, 6–8 minutes.

Add two 15-oz. cans lentils, rinsed, one 13.5-oz. can unsweetened coconut milk, and 1 cup water and bring to a simmer. Cook, stirring occasionally and adjusting heat as needed to maintain a simmer, until carrot is tender, 8–10 minutes.

Meanwhile, cook 4 oz. ditalini (about 1 cup) in a medium pot of boiling salted water just until very al dente, about 1 minute less than package directions; drain.

Add 5 oz. baby spinach, ditalini, and remaining one 13.5-oz. can unsweetened coconut milk to pot with lentils and stir well to combine. Cook until soup comes to a boil and spinach is tender and wilted, about 2 minutes. Remove from heat and stir in 2 Tbsp. fresh lime juice. Taste soup and season with more salt if needed. Ladle into bowls to serve.