Healthy Lentil Curry
A nutritious and flavorful lentil curry that comes together in about 30 minutes, filled with spices and the option of creamy coconut milk.
Ingredients
Main Ingredients
- 1 cup green or brown lentils
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 can (14.5 oz) diced tomatoes
- 1 can (13.5 oz) coconut milk (optional) Skip for a lighter version
- 4 cups vegetable broth Use low-sodium if preferred
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- to taste none salt
- as needed none olive oil for sautéing
Instructions
Preparation
- In a large pot over medium heat, drizzle some olive oil and add the chopped onions, minced garlic, and grated ginger. Sauté until the onions are translucent.
- Sprinkle in the cumin, coriander, and turmeric, and let them sizzle for a minute until fragrant.
- Introduce the rinsed lentils and diced tomatoes, mixing them well.
- Pour in the vegetable broth until the ingredients are covered by about an inch. Bring to a boil, then reduce heat to a slow simmer.
- Cover and cook for 25-30 minutes, stirring occasionally to prevent sticking.
- If using coconut milk, stir it in during the last five minutes of cooking.
Notes
Refrigerate leftovers for up to 4 days. Can be frozen for up to 3 months. For a spicier version, add red pepper flakes or cayenne pepper.