Red Lentil Curry

Scale the recipe

Ingredients

• Red lentils
  $ per cup · prices vary by store
• Coconut milk (1 can)
  $ per oz · prices vary by store
• Yellow onion, diced
  $ per each · prices vary by store
• Garlic cloves, minced
  $ per cloves · prices vary by store
• Fresh ginger, grated
  $ per tbsp · prices vary by store
• Canned diced tomatoes
  $ per oz · prices vary by store
• Curry powder
  $ per tbsp · prices vary by store
• Ground turmeric
  $ per tsp · prices vary by store
• Vegetable broth
  $ per cup · prices vary by store
• Coconut oil
  $ per tbsp · prices vary by store
• Long-grain white rice (dry)
  $ per cup · prices vary by store
• Lime
  $ per each · prices vary by store
• Fresh cilantro, chopped
  $ per bunch · prices vary by store

Steps

1. Pour the red lentils into a fine-mesh strainer and rinse under cold water until the water runs mostly clear. Set aside.
2. Heat the coconut oil in a large pot over medium heat. Add the diced onion and cook 4-5 minutes, stirring now and then, until softened. Stir in the garlic and ginger and cook 1 minute more.
3. Stir in the curry powder and turmeric. Cook 30 seconds, stirring constantly, until fragrant.
4. Add the rinsed lentils, diced tomatoes with their juice, vegetable broth, and the coconut milk. Stir and bring to a gentle simmer.
5. While the curry simmers, cook the rice according to the package directions (about 15 minutes).
6. Simmer the curry 18-20 minutes, stirring now and then, until the lentils fall apart and the curry thickens to a creamy stew. If it gets too thick, splash in water; if too thin, simmer a few minutes longer.
7. Season with salt to taste, squeeze in the lime juice, and serve over the rice with chopped cilantro on top.