Red Lentil Curry
A vibrant, aromatic curry built on a foundation of creamy red lentils and warm spices. Swap vegetables and proteins to create endless variations from a single base recipe.
Ingredients
Method
Rinse red lentils under cold water until the water runs clear. Dice the onion and mince the garlic and ginger.
Heat coconut oil in a large pot over medium heat. Add diced onion and sauté for 3–4 minutes until softened.
Stir in minced garlic and ginger, cook for 1 minute until fragrant.
Add garam masala, turmeric, and cumin, stirring constantly for 30 seconds to bloom the spices.
Add rinsed lentils and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 15–18 minutes, stirring occasionally, until lentils break down into a creamy consistency.
Stir in tomato paste and coconut milk, mixing well.
Add your choice of leafy greens (spinach, kale, or chard), stirring until wilted, about 2 minutes. If using frozen greens, add and stir until heated through.
Simmer for another 5–8 minutes to let all flavors meld.
Squeeze in lime juice and season with salt and black pepper to taste.
Ladle into bowls and top with fresh cilantro or parsley. Serve with basmati rice, naan, or pita bread on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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