FOOD CALCULATOR
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General
Ingredients 2 servings
Red Lentils
0.5
cup(s)
Coconut Milk Powder
2.0
tablespoon(s)
Red Curry Paste
2.0
teaspoon(s)
Garlic Powder
1.0
teaspoon(s)
Ground Cumin
1.0
teaspoon(s)
Vegetable Bouillon Cubes
1.0
cube(s)
Instant White Rice
0.5
cup(s)
Olive oil
1.0
tablespoon(s)
Recipe Instructions
Scaling Note: Use a 1:3 ratio of dry red lentils to water. For example, use ¼ cup dry red lentils with ¾ cup water per serving. Prepare the instant rice according to package directions and adjust the remaining ingredients based on the number of servings needed.
Bring the water and bouillon to a boil. Stir in the red lentils, curry paste, garlic, and cumin. Simmer for 15–20 minutes, or until the lentils are tender.
Remove from heat and stir in the coconut milk powder and olive oil until well combined. Serve over the prepared instant rice.
A deeply fragrant, warming dinner with rich coconut curry flavor that's perfect after a long day on the trail.
