Curried Lentils
Don’t let the simplicity of this recipe fool you. This is knock-your-socks-off good, and proof that you can eat amazing food on a budget!
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Ingredients
Adjustable servings button
- 2 cups red lentils
- 2 tbsp sesame oil
- 2 each onion diced
- 3 each garlic chopped
- 2 tbsp fresh ginger peeled and finely grated
- 1/8 tsp cardamom ground
- 1/8 tsp cinnamon ground
- 1 tsp red pepper flakes
- 1 tsp cumin ground ground
- 2 tbsp turmeric powder
- 1/2 tsp coriander ground ground
- 2 cans tomatoes crushed 14.5-ounce cans
- 1/2 cup cilantro chopped
- 1 pinch black pepper ground ground
- 2 can coconut milk unsweetened
- 1 cup water
- 1 each lime cut into wedges
Nutritional Information
Calories: 1586kcalCarbohydrates: 228gProtein: 95gFat: 34gSaturated Fat: 5gPolyunsaturated Fat: 14gMonounsaturated Fat: 13gSodium: 75mgPotassium: 3884mgFiber: 114gSugar: 8gVitamin A: 760IUVitamin C: 20mgCalcium: 271mgIron: 35mg
Equipment
- 1 Large stock pot
Instructions
- First, wash and inspect the dry lentils. Simply pop them in a sieve under running water and check for any debris/other grains and make sure they’re rinsed and clean.
- Cook and brown onions
- In a Dutch oven heat sesame oil over medium heat. Add the diced onions, and spread them out evenly using a wooden spoon or a spatula. Cook onions slowly for about 8 to 10 minutes. Stir onions every few minutes to get a lightly browned even color and to release that sweet natural flavor hidden in the onions.
- Add spices and lentils
- At medium heat, add the chopped garlic, minced ginger, and spices. Stir and cook for about 2 minutes to release the flavor of the spices. Add lentils and cook, stirring for 1 minute to infuse the lentils with the wonderful flavor of the spices. Add canned tomatoes, and chopped cilantro. Season with salt and pepper. Add water and coconut milk, and reserve 1/4 cup of coconut milk for the garnish of lentils.
- 2 each onion, 3 each garlic, 2 tbsp fresh ginger, 1/8 tsp cardamom, 1/8 tsp cinnamon, ground, 1 tsp red pepper flakes, 1 tsp cumin, ground, 2 tbsp turmeric, 1/2 tsp coriander, ground, 2 cans tomatoes, crushed, 1/2 cup cilantro, 1 pinch black pepper, ground, 2 can coconut milk, 1 cup water, 1 each lime cut into wedges
- Cook lentils
- Cover and simmer lentils over medium heat for about 20 minutes until the lentils are cooked. Beware, red lentils cook much quicker than other dried legumes, you want to cook the lentils until they are soft, thick, and collapsed into a rough purée.
- Serve in a bowl, garnish with coconut milk, lime wedges, cilantro, and cherry tomatoes. Serve with some plain brown rice or Naan bread and enjoy.
