Red curry lentils with aji verde 🤤🤤 a follower sent this idea to me - we had the recipes for the lentils and the aji verde already on POY but she suggested combining them and she was SO RIGHT. Thank you Marie-Adèle @uncafeaulait ❤️👌🏼✨ it is my new favorite meal! Super easy, filling, nutritious, and I’ve been looking forward to all my leftovers. Red curry lentils: 1 1/2 cups brown lentils 1/2 large onion, diced 2 tablespoons red curry paste 1 tablespoon sugar (optional) 1 teaspoon garam masala 1 teaspoon curry powder 1/2 teaspoon turmeric 2 cloves garlic, minced one 1-inch knob of ginger, grated a few good shakes of cayenne pepper 2 cups water 1 14-ounce can tomato sauce 1 teaspoon coarse salt (more to taste) High pressure 15 minutes, quick release and add 3/4 to 1 cup coconut milk and I usually throw a knob of butter in there just because it’s my life. Aji Verde: 2 tablespoons olive oil 1/2 cup mayonnaise 3 ounces of queso fresco (optional) 1 jalapeño pepper, with seeds and ribs to keep it spicy (remove for a mild version) 1 bunch cilantro 2 cloves garlic juice of 1 lime pinch of salt (to taste) Blend and put on everything. Aji verde is a Peruvian green table sauce and I based my recipe off the one from @acozykitchen! ❤️ These lentils also freeze and reheat beautifully!!