Thai Red Curry Lentil Stew with Sweet Potato, Green Beans & Yogurt

Directions

1. Wash and dry all fresh produce.
2. Peel and medium-dice the sweet potatoes.
3. In a medium saucepan, combine water, coconut milk, and red curry paste; simmer until the broth is cohesive.
4. When simmering begins, add the sweet potatoes and cook until they soften, stirring occasionally for about 6–8 minutes.
5. Meanwhile, trim the green beans and cut them into 1-inch pieces; put them in a bowl. Trim and halve the zucchini lengthwise, then slice into thin half-moons and add to the bowl.
6. Rinse and drain the lentils; add them to the bowl with the vegetables.
7. When the sweet potatoes are tender, stir in the vegetables, lentils, salt, and pepper; bring the mixture back to a simmer.
8. Cover and cook, stirring occasionally, until the vegetables are fork-tender, about 3–4 more minutes; remove from heat.
9. Cut the lime into wedges for serving.
10. Divide the stew into bowls and top with yogurt; serve with lime wedges on the side.