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Week of 4/20/26

Green Curry Lentil Stew
with farro / broccoli / spinach

Active: 35 Total: 35
Original GF Paleo Vegetarian
Green Curry Lentil Stew

Eat your greens this Earth Day (or any day) with this veggie-packed stew. You'll get a big dose of veggies, lentils for protein, and a touch of richness from coconut milk, all tied together with zingy green curry. A simple side of orange slices offers a sweet balance and helps cool the palate.
Smarts: Green curry paste can be quite spicy. Add it in small increments, tasting in between each, until the spice level is just right for you. You can also substitute yellow or red curry paste if you prefer.

Proteins
Beans, lentils
Cuisines
Asian - Thai
Save recipe
13

Ingredients

Metric
Servings:
4
Farro:
  • Farro, semi-pearled / husked and uncooked - 3/4 cup
Green Curry Lentil Stew:
  • Broccoli - 12 oz , florets
  • Shallots - 2 cloves , chopped
  • Garlic - 2 cloves , chopped
  • Ginger, fresh - 1 tsp , minced or grated
  • Coconut milk, light (14 oz / 397 g) - 1 can (1 can equals ~ 2 cups)
  • Fish sauce - 2 Tbsp
  • Lime juice - 1 Tbsp
  • Brown sugar - 1 Tbsp
  • Curry paste, green - 1 to 2 Tbsp , use more or less depending on your spice preference (sub red or yellow curry paste)
  • Oranges (opt) - 2 , sliced or segmented
  • Cilantro, fresh - 3 Tbsp , chopped
  • Oil, cooking - 1 Tbsp
  • Stock, vegetable - 4 cups (sub any type of stock)
  • Lentils, cooked brown or green - 2 cups (use pre-cooked lentils or if cooking from dried, use half the amount listed and cook according to package instructions)
  • Baby spinach - 5 oz

Prep

  1. Cook farro - (Double if making Thursday's meal.) Bring a saucepan of water to boil. Give it a generous sprinkle of salt and add farro. If you bought semi-pearled or husked farro, it should take about 25 minutes to cook until al dente, tender but not soggy. (Can be done up to 5 days ahead)

  2. Broccoli / Shallots / Garlic / Ginger - Prep as directed. Store broccoli in its own container. Combine shallots, garlic, and ginger together in another container. (Can be done up to 5 days ahead)

  3. Make seasoning base - Whisk together coconut milk, fish sauce, lime juice, brown sugar, and curry paste (add curry paste a little bit at a time until it’s as spicy as you like it). (Can be done up to 5 days ahead)

  4. Oranges / Cilantro - Prep as directed.

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Make

  1. Heat a Dutch oven with cooking oil over medium heat. Add shallots, garlic, and ginger to heated oil and saute until golden and fragrant, ~2 minutes. Stir in seasoning base and bring to a gentle simmer. Allow mixture to simmer gently for ~5 minutes to let the flavors come together.

  2. Add broccoli and stock. Return to a simmer and cook until broccoli is crisp-tender, 2-3 minutes.

  3. Stir in lentils and continue to simmer until broccoli is tender and everything is heated through, 1 to 2 minutes.

  4. Stir in spinach and cook until just wilted.

  5. Taste the stew and adjust the seasonings with more lime juice, curry paste, brown sugar, or fish sauce if needed (you can also season with a bit of salt and pepper, if desired).

  6. If farro was made ahead of time, warm it in the microwave (remember to reserve half for Thursday’s meal).

  7. Divide farro among serving bowls and ladle stew over the farro.

  8. Serve stew with chopped cilantro to scatter over top. Enjoy with orange slices (if using) on the side.

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