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Hearty Lentil Curry

A close-up of a white bowl filled with a rich, red lentil curry, garnished with fresh cilantro.
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A comforting and aromatic vegetarian lentil curry, perfect as a main course with rice or naan.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 cup brown or green lentils, rinsed
  • 4 cups vegetable broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/2 cup coconut milk (full-fat recommended)
  • Salt and black pepper to taste
  • Fresh cilantro, chopped, for garnish

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes.
  2. Add garlic and ginger and cook for 1 minute more until fragrant.
  3. Stir in cumin, coriander, turmeric, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly.
  4. Add the rinsed lentils, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat, cover, and simmer for 30-40 minutes, or until lentils are tender.
  5. Stir in the coconut milk and cook for another 5 minutes, uncovered, until heated through and slightly thickened.
  6. Season with salt and black pepper to taste.
  7. Serve hot, garnished with fresh cilantro.

Notes

  • For a spicier curry, add more cayenne pepper or a pinch of red pepper flakes.
  • If you don’t have vegetable broth, you can use water, but the flavor will be less intense.
  • This curry is delicious served with basmati rice or warm naan bread.
  • Consider this a great option for meal planning.

Nutrition

Find it online: https://recipestokeep.com/lentil-curry-recipe-hearty-and-aromatic/