This is lentils at their finest: a lovely combination of flavors with bright chunks of carrot and (probably) everything needed already in your cupboard.
Creamy Coconut Lentil Curry
Yield: 4-6 servings
Ingredients
2 Tablespoons olive oil
2 medium onion, chopped
2 garlic clove, minced
5 or 6 medium carrots, sliced
1 teaspoon cumin seeds
1 1/2 tsp ground cumin
2 teaspoon ground coriander
1 can (14 oz ) chopped tomatoes
equivalent of 24 oz (700 g) crushed tomatoes
3 Tablespoons fresh ginger, grated
2 teaspoon turmeric
2 teaspoon salt
2 cup dried green lentils
1 can (15oz / 425g) coconut milk, full-fat
3 cups water
For serving: rice or other favorite grain
chopped fresh cilantro
Directions
Heat olive oil in a large pot over medium-high heat. Add the onion, garlic, and cook until softened. Add carrots, and cook until slightly golden. Add the cumin and coriander and cook for 1 more minute, stirring often. Add the ginger and cook until fragrant. Finally, add turmeric and salt; stir to combine. Cook again 5 minutes.
Add all of the tomatoes. Stir well and cook for 4 minutes.
Add the lentils, 3 cups of water, and bring to boil. Reduce the heat to low, cover the pot and let simmer for about 40-45 minutes stirring occasionally, until lentils are soft and carrots cooked through. Add a little bit of water if it becomes too dry.
Once cooked through, add the coconut milk and bring the pot back to a simmer for a few minutes. Serve immediately, on white rice or your favorite grain and a sprinkle of fresh cilantro.