Homemade pickled onions are the perfect partner for a rich vegetarian lentil base in this easy dinner. Perfect for batch cooking.
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The Thai Red Curry Lentils
This recipe uses leftovers from the Thai Red Curry Lentils batch recipe, you'll need to make one batch first to cook this recipe and many more.
This recipe uses leftovers from the Thai Red Curry Lentils batch recipe, you'll need to make one batch first to cook this recipe and many more.
Serves
2
Red Bird's Eye Chilli
Fresh Coriander
Basmati Rice
Lime
Red Onion
The Thai Red Curry Lentils
This recipe uses leftovers from the Thai Red Curry Lentils batch recipe, you'll need to make one batch first to cook this recipe and many more.
This recipe uses leftovers from the Thai Red Curry Lentils batch recipe, you'll need to make one batch first to cook this recipe and many more.
Serves
2
Red Bird's Eye Chilli
Fresh Coriander
Basmati Rice
Lime
Red Onion
Unlock Mob Premium
The Thai Red Curry Lentils
This recipe uses leftovers from the Thai Red Curry Lentils batch recipe, you'll need to make one batch first to cook this recipe and many more.
This recipe uses leftovers from the Thai Red Curry Lentils batch recipe, you'll need to make one batch first to cook this recipe and many more.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Make the Thai Red Curry Lentils batch recipe.
Step 2.
Reheat the Thai Red Curry Lentils in a saucepan over a medium heat. Stirring occasionally.
Step 3.
For the lime pickled onions, finely slicing the red onion and adding to a bowl along with the lime juice and a pinch of salt. Give it a bit of a scrunch with your hands. Finely slice the chilli and add that to the quick pickle, too.
Step 4.
Cook the rice according to package instructions.
Step 5.
To serve, divide the rice between bowls then spoon over the lentils. Scatter over the quick pickles and fresh coriander.
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