dinner · lunch · Thai-inspired
Coconut Lime Brown Lentil & Pumpkin Noodle Bowls
A creamy noodle bowl with brown lentil, pumpkin, and a coconut lime finish.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 2 cups brown lentil
- 4 cups pumpkin, peeled and cubed
- 1 tbsp olive oil
- ½ tsp salt
- 1 cup coconut milk
- 2 tbsp lime juice
- 1 tbsp ginger, grated
- 12 oz wheat noodle
Equipment
Large pot + Wok
How to make it
- 1
Cook the wheat noodle according to the package directions; drain.
- 2
Heat the olive oil in a wok; cook the brown lentil and pumpkin with salt. Cook until the brown lentil is hot and the vegetables are tender.
- 3
Add the coconut milk, lime juice, ginger and wheat noodle; toss until evenly coated and hot.
Storage & leftovers
Refrigerate in a covered container within 2 hours and use within 4 days.
Reheat until steaming throughout.
Dietary & allergen notes
Suitable for: dairy-free, egg-free, peanut-free, sesame-free, soy-free, tree-nut-free, vegetarian.
Contains wheat. Packaged ingredients can vary, so check labels and cross-contact information.