Curry Red Lentils
This is comfort food for me. The warm curry spices and the full belly satisfaction afterwards makes me want to make this every week.
In this recipe you can really use a variety of vegetables, please try different combinations. I usually have on hand, celery, carrots, cauliflower and broccoli. But try sweet potatoes, squash, green beans, kale, spinach, turnips, kohlrabi. Get creative.
Curry Red Lentils
Curry with your choice of vegetables and creamy red lentils.
Equipment
- knife
- large skillet
Ingredients
- ½ cup red lentils
- 1 onion chopped
- 1 cup carrot diced
- 2 celery stalks chopped
- 1 cup chopped cauliflower
- 2 cups broccoli florets
- 1 can coconut milk light
- 1 can diced tomatoes
- 1 cup water more if needed
- 1 tsp garlic powder
- 1 Tbsp curry powder
- ½ tsp salt
- Black pepper to taste
- 2 tablespoons of cilantro
Instructions
- Heat 1 teaspoon coconut oil in a pan over medium heat. Add onion, celery and carrot, sauté for 5 minutes until onion has softened.
- Add remaining ingredients, except cilantro, stir to mix and bring to a boil. Stir again, lower the heat to keep the mixture at a slow simmer for about 20 minutes, until lentils are cooked through and the vegetables are tender. Turn off heat and stir in cilantro.
- Serve with rice or naan and a lime wedge (optional)