Red Curried Squash & Lentils

Ingredients

• 1 pkg Thai Red Curry Seasoning
• 1 can (14 oz/400 ml) coconut milk
• ¹⁄₂ cup water
• 1 cup cubed squash
• ¹⁄₂ cup dried red lentils
• ¹⁄₂ cup coarsely chopped snow peas
• ¹⁄₂ cup frozen peas
• ¹⁄₂ lime, juiced
• 1 tsp soy sauce

Preparation

1. Combine seasoning with coconut milk and water in a wok over medium-high heat. Bring to a boil, reduce heat, and simmer for 2 min.
2. Add squash and lentils; cover and cook until tender, 7-10 min. Stir in snow peas, frozen peas, lime juice and soy sauce. Simmer until tender-crisp, 3-5 more min.
3. Serve over steamed rice or rice noodles, if desired.