Vegetarian Red Lentil Curry and Sweet Potato Noodle Bowls {Vegan, GF + Super Simple}

Vegetarian Red Lentil Curry is served on sweet potato noodles with coconut avocado sauce for a vegan meal that is healthy, quick and easy! Ready in only 20 minutes!

Sometimes I think that Mr. Google is the most useful man in the world.

And then sometimes, well, nahhhhhtsomuch.

Like today, when I asked him “What is a lentil?” and he answered me “A high-protein, edible PULSE.”

Say wha!?!?!? A pulse? Like the thing that I am pretty sure runs through my veins and if it did not I would be entering zombie territory? THAT PULSE?

I don’t even know.

I then searched further (read: clicked ALL the search results in attempt to find something that made sense) and learned they were a legume that grows on a bushy plant.

I then had the urge to ask The Googlemeister “what is a legume?” But I foresaw a rabbit hole of endless question asking that would probably culminate in me asking a ridiculous question like “what would happen if I tried to grow a lentil in a shoe, in the refrigerator?”

Don’t tell me you haven’t searched the most RANDOM questions ever, just to see if people have done it.

But that could just be me.

Moving on.

Although I am still unclear about what a lentil, in fact, IS (someone help?) I have learned that I quite enjoy putting them into my face by the fork-full. Like the pasta from last week, I realized that we really haven’t eaten lentils on FFF enough.

I mean, we have had 1 RECIPE: Lentil Salad. 1 + 0. 1 + none. O-N-E.

So, now we have 2. Which is still pathetic. Baby steps my peeps, baby steps.

We have to talk about the awkward vegetabely-elephant in the room. The spiralized sweet potatoes. I KNOW we literally just ate sweet potato burrito bowls yesterday, how-EV-ER, I warned you that I have been spiralizing all the things.

So there. You can’t get mad at me.

Especially because I am giving you something meatless and, not even vegetarian, but VEGAN friendly. You have all been asking for these sorts of recipes, but still sort of feels weird to me

Again, baby steps to reducing my carnivorous tendencies.

I can’t lie though. If no meat tastes like smooth-avocado-coconut-sauce-and-CREAMALICIOUS-red-lentils-and-don’t-even-get-me-started-on-how-the-sweet-poatoes-just-GO-with-the-spicy-Thai-Red-Curry, that just sohappens to be ready for me to NOM in 20 minutes, well

Sayonara chicken breast.

Well, until tomorrow. I don’t want go cold turkey.

SO MUCH POULTY REFERNCES.

I’m done.

Recipe

Vegetarian Red Lentil Curry and Sweet Potato Noodle Bowls

Print

Rate

Serves: 2 Servings

Prep: 5 minutes minutes

Cook: 15 minutes minutes

Total: 20 minutes minutes

Ingredients

• 2 Cups Water
• 1 Tbsp Thai Red Curry Paste, divided
• 1/2 Cup Red lentils
• Salt
• 1 Large sweet potato (about 300g)
• 2 tsp Coconut oil

For the sauce:

• 1/4 Cup Avocado, mashed
• 1/2 Cup Light coconut milk, divided
• Cilantro, for garnish

Instructions

• Bring 2 Cups of water and ½ Tbsp Thai Red Curry Paste to a boil in a medium pot. Once boiling, stir in the lentils, turn the heat down to low and place a lid on the pot, leaving it open just a crack. Boil until the lentils are soft and fork tender, 7-8 minutes
• Drain the lentils in a fine mesh sieve and place back into the pot. Add in the remaining ½ Tbsp of red curry paste and a pinch of salt. Gently stir until the curry paste breaks down and is well incorporated. Cover and set aside to keep warm.
• While the lentils cook Spiralize your sweet potato using the 3mm blade of your spiralizer. Heat the coconut oil in a large pan over medium heat and cook the sweet potato noodles until they begin to soften, about 7-10 minutes. Sprinkle with salt and pepper.
• While everything cooks, place the mashed avocado, 3 Tbsp of coconut milk and a pinch of salt into a small food processor and blend until smooth and creamy.
• Divide the reaming coconut milk between two bowls, and then divide the sweet potato noodles on top of the coconut milk. Top with the lentils, avocado sauce and garnish with chopped cilantro.

Nutrition Info:

Calories: 433kcal (22%) Carbohydrates: 15.1g (5%) Protein: 14.7g (29%) Fat: 15.1g (23%) Saturated Fat: 8.3g (52%) Polyunsaturated Fat: 0.6g Monounsaturated Fat: 3.1g Sodium: 516mg (22%) Potassium: 1011mg (29%) Fiber: 13.5g (56%) Sugar: 6.4g (7%) Vitamin A: 40IU (1%) Vitamin C: 3.3mg (4%) Calcium: 400mg (40%) Iron: 1.4mg (8%)

Nutrition Disclaimer

Recipes written and produced on Food Faith Fitness are for informational purposes only.

Author: FoodFaithFitness

Course:Dinner

Cuisine:Thai

Share your creationsTag @foodfaithfit and hashtag it #foodfaithfitness so I can see what you made!

Rate It

If you need a great spiralizer, I use and LOVE THIS ONE!

Want more meatless meals?

Kale and Quinoa Skillet

Zucchini Noodles with Raw Tomato Sauce

Quinoa Salad with Pistachios and Cherries

Red Lentils from around the web:

Red Lentil Cashew Soup with Curry Toasted Cashews – Oh My Veggies

Red Lentil Dal with Poached Eggs and Cucumber Yogurt Sauce – Bowl of Delicious

STAY IN DA KNOW (AND GET SPECIAL BEHIND-THE-SCENES INFO) BY FOLLOWING ALONG WITH FFF ON PINTEREST, FACEBOOK, AND TWITTER!

This post may contain affiliate links, but I only recommend products that I actually use and <3. Thanks for supporting FFF!