• Susie Csorsz Brown

Easy Lentil Curry

This is our new favorite way to eat lentils. Seriously, so tasty, and super easy to get ready. Lentils are one of my favorite foods: super quick, tasty, and very filling thanks to all of the fiber in them. Meatless Monday usually features some sort of legume; on the weeks when I come home from work without a plan, I often reach for lentils because they cook so fast and no presoaking is required (Read: no planning ahead). Don’t use the red lentils in this recipe; brown, black or even green would be best because you want the lentils to mostly keep their shape.


This lentil curry features a creamy base thanks to a can of coconut milk. I often use coconut milk powder in lieu of canned coconut milk (easy to keep on the shelf for a long period of time, and can play with how much or how little coconut flavor I am adding), but in this case, the canned variety is best.


Easy (and Favorite!) Lentil Curry


Makes 6-8 servings


Ingredients


3 tbsp oil, like olive or canola

4 garlic cloves, finely minced

2 tbsp ginger, grated (don't bother pealing it, just wash it and then grate it straight into the pot)

2 onions, finely chopped

3 tbsp curry powder (your choice how mild or spicy)

1 tsp tumeric powder

2 tsp salt

1/2 tsp ground black pepper

1 1/2 cup dried lentils, green or brown

1 medium head broccoli, stem peeled and sliced, and cut into bite-sized florets

14 oz coconut milk, full fat

14 oz canned tomato, whole, crushed or diced (if whole, then just chop it with kitchen scissors right in the can before adding to the pot)

4 1/2 cups water

1/2 cup cilantro, chopped

Basmati rice (or your favorite grain)


Directions


Heat oil in a pot over medium heat. Add onion, garlic and ginger. Slowly cook, stirring every now and then, for 10 minutes until tinged with gold and the onion is sweet.


Turn heat up to medium-high, and add curry powder and turmeric, stir for 30 seconds. Add lentils, stirring to coat with the flavors. Cook 30 seconds.


Add remaining ingredients and stir. Bring to simmer, then place lid on and adjust heat to low / medium low so it's simmering gently.


Simmer for 30 minutes, then remove lid and simmer for a further 10 minutes to reduce the sauce. Lentils should be soft, sauce should be thickened and creamy.


Stir in the coriander, then taste and add more salt if needed.


Serve over basmati rice, or your favorite grain. Enjoy!

41 views0 comments

Recent Posts

See All

Kamut Salad with Carrots and Pomegranate

This is a great side. This is a great meatless dish, especially if you add a few chunks of salty cheese (feta, maybe?). Or top with an egg. But really, the best part of this dish is that it is a ve