Once in a while, when I can’t figure out what to make I have a ‘cook what you have’ day.
This red lentil curry appears to have a lot of ingredients but honestly, most are pantry staples.
Keep it vegan or add a protein. It’s filling and fragrant but most importantly very satisfying!
What you need
Large deep fry pan.
- 1 tbsp coconut oil
- 4 cloves garlic minced
- 2” piece fresh ginger (1 tbsp dry) grated
- 2 jalapeños or serrano peppers, seeded and chopped small
- 1 tsp cumin
- 1/2 tsp coriander
- 1 tsp turmeric
- 1 tsp chili powder
- 2 tsp curry
- Kosher salt
- Ground pepper
- 1 cup red lentils
- 2 cups vegetable broth
- 14 oz crushed tomatoes
- 1 can coconut milk
- 3 tbsp nut butter
- 1/2 lemon juiced
- 1/2 cup cilantro chopped
- Handful baby spinach rough chopped.
this is how we do it
Rinse lentils under cold water til water runs clear.
Heat large pan with coconut oil
Add garlic, ginger, onion, and peppers – cook 2 minutes.
Add cumin, turmeric, coriander, chili powder, curry and salt and pepper to taste. Cook 30 – 60 seconds stirring.
Pour in broth scraping up any bits off the bottom of the pan. Add lentils, crushed tomatoes mix well.
Simmer covered on low 20 min til lentils soft.
Remove lid, stir in coconut milk, nut butter and salt and pepper to taste (yes again)
Cook 5- 8 minutes til thickened.
Stir in lemon juice, cilantro and spinach.
Serve with roti, rice, naan with a green veggie preferably in a forest.
Just kidding 🙂
I like to store this in a jar in the fridge or freezer for a quick, healthy impromptu lunch or dinner.