Ingredients: 1 cup cooked lentils 1 tbsp tomato paste 1 tbsp soy sauce 1 tbsp green curry paste⠀ 8 oz of mushrooms, roughly chopped ⠀ 1 small green bell pepper diced⠀ 1/2 yellow onion, diced⠀ 2 tsp smoked paprika⠀ 2 tsp dry basil⠀ 1 tbsp minced garlic⠀ 2 tsp maple syrup ⠀ 1/2 cup water ⠀
In a large pan, add onions and mushrooms. Do not move in pan, just allow liquid to cook down for about 3-4 minutes.
As mushrooms begin to shrink, add in lentils, green bell peppers and garlic.
Allow to cook for 2 minutes, then add in remaining seasonings, curry paste, tomato paste, soy sauce and maple syrup.
Stir to combine, add 1/2 cup of water, reduce heat to a simmer and and cover with lid.
Allow to cook for about 8-10 minutes.
Remove lid, and allow liquids to cook down and thicken about 2-3 minutes.
Remove from heat and adjust seasonings as needed.
Highly recommend serving with Jasmine rice as it is super fragrant and compliments the curry in the lentil blend.
Makes about 4-5 servings and also freezes well.