Description
A comforting, earthy red lentil curry with vibrant flavors.
Ingredients
Scale
- 1 tablespoon oil (vegetable or olive oil)
- 1 large onion (finely chopped)
- 3 cloves garlic (minced)
- 1 inch fresh ginger (grated)
- 1 teaspoon cumin (ground)
- 1 teaspoon coriander (ground)
- 1/2 teaspoon turmeric (ground)
- 1 pinch chili powder (optional)
- 1 liter vegetable broth (or water)
- 1 cup red lentils (rinsed)
- 1 can (13 oz) coconut milk (full-fat preferred)
- to taste salt (adjust as needed)
- optional for garnish fresh cilantro (chopped)
Instructions
- Heat the oil in a large pot over medium heat until shimmering and fragrant.
- Add the chopped onion and cook, stirring often, until translucent and soft—about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add the ground cumin, coriander, turmeric, and chili powder. Toast the spices for 30 seconds.
- Pour in the vegetable broth and bring the mixture to a gentle boil, stirring to combine.
- Add the rinsed red lentils to the boiling broth. Stir once, then reduce the heat to a simmer, keeping the pot partially covered.
- Let the lentils cook gently for about 20 minutes, stirring occasionally.
- Check the lentils—they should be tender and falling apart slightly.
- Stir in the coconut milk and season with salt to taste. Allow to simmer for another 5 minutes.
- Turn off the heat and let the curry rest for a few minutes.
- Serve hot over cooked rice or with warm bread, garnished with cilantro if desired.
Notes
- This curry is perfect for meal prep and can be stored in the fridge for several days.
- Adjust spices based on your heat preference.
- Serve with naan or rice for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg