Green Curry Lentils and Pasta
Ingredients
- 2 Tbsp. vegetable oil
- 1 large carrot, halved lengthwise, thinly sliced into half-moons
- 1 medium red onion, thinly sliced
- 4 garlic cloves, finely chopped
- ¼ cup green curry paste (preferably Maesri)
- 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
- 2 15-oz. cans lentils, rinsed
- 2 13.5-oz. cans unsweetened coconut milk, divided
- 4 oz. ditalini (about 1 cup)
- 5 oz. baby spinach
- 2 Tbsp. fresh lime juice
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