Lentil Curry

Ingredients

• 3 tbsp Butter
• 1 Onion (diced)
• 4 cloves Garlic (minced)
• 1 tsp Ground Ginger
• 1 tsp Salt (or to taste)
• 0.5 tsp Pepper
• 1 Carrot (large, diced)
• 2 tbsp Curry Powder
• 1 tsp Cayenne Pepper (1-2 tsp or to taste)
• 1 cup Green Lentils (picked over, drained, and rinsed)
• 2 cups Diced Tomatoes (or about 1 can)
• 1 cup Water or Vegetable Broth
• 14 oz Coconut Milk (1 can)

Steps

1. 1

   In a large pot, melt 3 tablespoons of butter over medium heat.

2. 2

   Add the diced onion, minced garlic, 1 teaspoon ground ginger, 1 teaspoon salt, 1/2 teaspoon pepper, and the diced large carrot to the pot.

3. 3

   Saute the vegetables and aromatics until they are tender and fragrant, about 4 to 5 minutes.

4. 4

   Add 2 tablespoons of curry powder and 1-2 teaspoons of cayenne pepper (adjust to your heat preference).

5. 5

   Continue to cook for 1 minute more to bloom the spices, stirring constantly to intensify the flavors.

6. 6

   Stir in 1 cup of rinsed green lentils, 2 cups of diced tomatoes, 1 cup of water or vegetable broth, and the 14oz can of coconut milk (shake the can before opening).

7. 7

   Scrape the bottom of the pot to release any browned bits (fond) into the liquid.

8. 8

   Bring the mixture to a boil, then reduce the heat to low.

9. 9

   Cover the pot and cook for 30 minutes.

10. 10

    Remove the lid and continue to cook for an additional 10 to 15 minutes, or until the liquid is reduced and the lentils are completely tender and not crunchy.

11. 11

    Serve hot with crusty bread, sourdough with salted butter, or naan.

Notes

The acidity in tomatoes can slow down the cooking time of lentils; if they are still crunchy after the allotted time, continue simmering until soft. This recipe freezes very well and can easily be doubled or tripled for meal prep. For a more authentic takeout experience, serve over basmati rice.

Nutrition per serving

• main
• vegetarian
• curry
• lentils
• one-pot
• budget-friendly
• comfort food
• dinner