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Week of 9/16/19

Thai Red Curry Lentil and Quinoa Lettuce Cups
with green smoothie

Active: 30 min Total: 30 min
Original GF Paleo Vegetarian
Thai Red Curry Lentil and Quinoa Lettuce Cups
Our community members loved the fresh feel and super fast preparation when we last featured a version of these lettuce cups in 2017. This time, we're filling the lettuce cups with lentils instead of tofu.
Tags
Feeds a Crowd, Quick and Easy
Proteins
Beans, lentils
Cuisines
Asian - Thai
Save recipe
54

Ingredients

Metric
Servings:
4
Thai Red Curry Lentil and Quinoa Lettuce Cups:
  • Quinoa, uncooked - 3/4 cup
  • Stock, any type - 1 1/2 cups
  • Ginger - 1 tsp , grated
  • Red curry paste - 1 Tbsp (sub green or yellow curry paste)
  • Soy sauce, low-sodium - 2 Tbsp
  • Water - 2 Tbsp
  • Brown sugar - 2 tsp
  • Lettuce, Bibb or Boston leaf - 12 leaves (sub romaine or iceberg)
  • Mint - 6 leaves , thinly sliced
  • Limes - 1/2 , wedges
  • Oil, cooking - 1 Tbsp
  • Lentils, cooked - 2 cups (look for vacuum-packed or canned and drained)
  • Peanuts - 1/4 cup
  • Hot sauce of choice (opt) - for serving
Green Smoothie with Mango and Spinach:
  • Ginger, fresh - 1 tsp , grated
  • Mango, frozen cubes - 12 oz
  • Baby spinach - 3 oz
  • Lime juice - 1/2 tsp
  • Water - 3/4 cup

Prep

  1. Quinoa - (Skip if made ahead for Tuesday.) Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
  2. Ginger (for lettuce cups and smoothie) - Prep as directed. (Can be done up to 5 days ahead)
  3. Make sauce - Combine ginger (portion for lettuce cups), curry paste, soy sauce, water (portion for lettuce cups), and brown sugar. (Can be done up to 5 days ahead)
  4. Lettuce / Mint / Limes - Prep as directed.
  5. Make smoothie - Combine ginger (portion for smoothie), mango, spinach, lime juice, and water (portion for smoothie) in a blender. Blend until smooth, adding a bit more water if needed.

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Make

  1. Heat a wok or large skillet over medium-high heat. Add oil and then lentils. Saute lentils to get them started cooking, ~1 minute.
  2. Pour sauce over lentils and bring to a simmer. Simmer until sauce has reduced slightly, ~3 minutes more.
  3. Remove pan from heat and stir in quinoa. Taste and season with some salt, if needed.
  4. Set out lettuce cup ingredients - lentils, lettuce leaves, mint, lime wedges, peanuts, and hot sauce.
  5. Fill lettuce cups at the table. Enjoy with smoothie on the side.

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