Green Curry Lentils and Pasta: A Vibrant, Comforting Weeknight Dinner
If you’re tired of uninspiring lentil soup, this Green Curry Lentils and Pasta recipe is here to shake things up. With bold flavors, creamy textures, and a satisfying blend of pantry staples, it’s a hearty, vibrant meal that comes together in just 45 minutes. Ideal for busy weeknights and impressive enough for casual entertaining, this dish will become your new go-to comfort food. Here’s everything you need to know to recreate it.
Why You’ll Love This Recipe
This dish reimagines traditional lentil soup with an exciting twist. Green curry paste infuses an aromatic kick, while coconut milk delivers luxurious creaminess without dairy. A splash of fresh lime juice brightens every bite, and baby spinach adds a pop of color and a dose of nutrients. With ditalini pasta for hearty texture, this vegan-friendly, nut-free meal is as versatile as it is crowd-pleasing.
Key Ingredients
- Green Curry Paste: The secret to the dish’s bold, aromatic flavor. The Maesri brand is especially prized for its complex spices.
- Coconut Milk: Brings creamy, dairy-free richness.
- Lentils: Canned lentils (or black-eyed peas as a substitute) provide protein and texture.
- Ditalini Pasta: Adds heartiness and makes the dish feel indulgent and complete.
- Fresh Lime Juice: Elevates the flavors, adding brightness and balance.
- Baby Spinach: A touch of green for added nutrition and visual appeal.
- Carrots: Thinly sliced for texture and sweetness.
- Red Onion and Garlic: Create the perfect aromatic base.
Ingredients List
- 1 tablespoon vegetable oil
- 1 medium red onion, sliced
- 3 cloves garlic, minced
- 2 medium carrots, halved and sliced into thin half-moons
- 3 tablespoons green curry paste (preferably Maesri)
- 1 teaspoon kosher salt
- 2 cans (15 oz each) lentils, rinsed (or canned black-eyed peas)
- 1 can (13.5 oz) coconut milk
- 2 cups water
- 1 cup ditalini pasta
- 2 cups baby spinach
- Juice of 1 lime
How to Make Green Curry Lentils and Pasta
1. Build the Flavor Base
Heat vegetable oil in a Dutch oven or heavy pot. Sauté sliced red onion, garlic, carrots, green curry paste, and kosher salt until the onion softens and the curry paste becomes fragrant and slightly caramelized. This step is crucial for creating a flavorful, aromatic foundation.
2. Simmer the Soup
Add rinsed lentils, one can of coconut milk, and water to the pot. Bring to a gentle simmer and let the carrots soften, allowing the flavors to meld. This step should take about 10 minutes.
3. Cook the Pasta Separately
Boil salted water and cook ditalini pasta until just shy of al dente (about a minute less than the package recommends). Drain and set aside. Cooking pasta separately ensures it stays firm and the soup retains its ideal consistency.
4. Combine and Finish
Stir in baby spinach, the cooked pasta, and the second can of coconut milk. Let the spinach wilt and the soup heat through, which should take about two minutes. Remove from heat and stir in lime juice. Taste and adjust the seasoning as needed. The lime juice adds a tangy brightness that takes the dish to the next level.
5. Serve
Ladle the soup into bowls and garnish with optional lime wedges, fresh cilantro, or a drizzle of chili oil for extra heat.
Tips and Substitutions
- No Ditalini Pasta? Swap with orzo, macaroni, or even broken spaghetti.
- No Canned Lentils? Use canned black-eyed peas or pre-cooked dry lentils.
- Add More Veggies: Snap peas, green beans, or zucchini make excellent additions for extra variety.
- Boost the Heat: A splash of chili oil or extra green curry paste can turn up the spice.
A One-Pot Wonder for All
This Green Curry Lentils and Pasta recipe is proof that weeknight dinners don’t have to be boring. It’s comforting, vibrant, and packed with flavor, making it perfect for anyone who loves quick, delicious meals with a touch of global inspiration. Whether you're cooking for yourself or entertaining guests, this dish will leave everyone asking for seconds. 🌿🍜
