 It didn’t take me long to decide that I wanted to try a curry of some sort for lentil week. While I love curry, I’ve never actually made it before, so I decided to wing it. I intended to serve the curry over rice, but once I had already started cooking, I realized I was out of rice. Instead of panicking, I looked in my pantry and found rice noodles…problem solved! I was pretty happy with how the curry turned out, especially for a first try. Make it this weekend! ---Karly CHICKEN AND LENTIL CURRY WITH RICE NOODLES 2/3 cup dried lentils 1-2 cups cooked, shredded chicken ½ onion, thinly sliced ½ red bell pepper, thinly sliced 1 zucchini, thinly sliced 4 cloves garlic, finely chopped 1 tablespoon finely chopped fresh ginger 1 (14 oz) can coconut milk 1 tablespoon green curry powder 1 tablespoon fresh lemongrass, finely chopped 1-3 teaspoons hot chili garlic sauce 8 oz rice noodles Peanut or canola oil for stir frying Chopped fresh cilantro, optional (for garnish) Sriracha hot sauce, optional Cook the lentils in boiling water until tender, about 15-20 minutes; drain and set aside. Soak the rice noodles in hot water for 10 minutes; drain and set aside. In a large skillet, sauté pan, or wok, heat oil over medium high heat, then add the onion, bell pepper, and zucchini; cook until crisp-tender, 3-5 minutes. Add the garlic and ginger and cook, stirring, for another 1-2 minutes. Remove the veggies from the pan and set aside. In the same pan, add the coconut milk, curry powder, lemongrass, and chili garlic sauce and simmer, stirring, for 3-5 minutes. Add the veggies, chicken, lentils, and noodles to the sauce, and stir well to combine. Serve garnished with fresh cilantro and Sririacha hot sauce, if desired. Printer-Friendly Version: 
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To Ponder..."Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg  Archives
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