This easy vegetarian dish comes together quickly for a healthy and easy weeknight dinner! The red lentils and sweet potatoes are complemented by the slightly sweet and aromatic coconut curry flavors. This dish will make Red Lentils a new staple in your pantry.
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2 Tbsp Curry Infused Olive Oil
1/2 Yellow Onion, diced
2 Cloves Garlic, minced
1 tsp Fresh Ginger, grated
1 Medium Sweet Potato, peeled and cut into 1"in cubes
2 Tbsp Mango Masala Rub
2 Tbsp Ginger Balsamic Vinegar
1/2 cup Red Lentils
14.5oz Can Coconut Milk
1 cup Vegetable Broth
1 cup Green Beans, cut into 1" pieces
Naan, for serving
In a high sided satue pan, heat Curry Infused Olive Oil over medium heat. Add in onion and satue until translucent, about 3 minutes. Add in garlic and ginger and food for antoher minute or until fragrant.
Add in sweet potato, Mango Masala Rub, and Ginger Balsamic Vinegar, cooking until potato has softened slightly about 5 minutes.
Add in red lentils, cocunut milk, and vegetable broth. Bring to a simmer and cook for 15 minutes.
Add the green beans and cook for another 5 minutes, or until red lentils and sweet potatoes are done.
Serve with naan and enjoy!
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