Green Curry Lentils and Pasta

Method

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

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