There’s just so many lentil recipes out there, there are also many varieties of lentils that line the shelves at the supermarket. I don’t know anyone who has an aversion to lentils do you? Red lentils in particular cook in no time and in under 20 minutes, you’ve got comfort in a bowl. Lentils are also inexpensive and a nutritional powerhouse offering plenty of essential nutrients that is beneficial to your health.
I usually cook a large pot of lentils, they freeze really well and is a great addition as a side or as the main feature in a meal. In this meal though, salmon steaks in a curried sauce were the main ingredient, but I’d like to bring you this red lentil recipe below.
This easy peasy recipe will definitely stretch the lentils for a few more meals. Sometimes if we have unexpected company for dinner, there’s always lentils and a few other dishes in the freezer that magically appear at the dinner table in no time. 🙂
Even though the lentils are the star of the show here, I cannot let this salmon curry slip by. What a wonderful meal this was served over jasmine rice. I’m salivating just remembering the different spices that tickled my tastebuds. Here’s the recipe for the lentils.
Red Lentil (vegan) curry
- 2 tablespoons coconut oil
- 2 medium yellow onions
- 14 oz canned tomatoes (do not drain)
- 1 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 3 garlic cloves, minced
- 1 teaspoon freshly minced ginger
- 2 tablespoons garam masala
- 1 teaspoon curry powder
- 1 tablespoon red curry paste (optional)
- 1/4 teaspoon cumin
- 1 1/2 cups dry red lentils, rinsed
- 2 cups water
- 13.5 oz can coconut milk
- 1 small lime
- garnish with cilantro
- In a deep pot over medium high heat, add the coconut oil.
- Add in the onions and tomatoes. Grind some sea salt and ground black pepper over the mixture and stir together.
- Lower heat to medium and allow to cook down until juices of tomatoes are naturally released and onions are soft and translucent, about 8 minutes.
- Add in all the other dry ingredients in order. Stir vigorously to combine to ensure the lentils aren’t stuck to the bottom. Now add the water and coconut milk and stir again to combine thoroughly.
- Bring the curry to a boil and then reduce to medium-low so that the mixture continues to simmer for 35 minutes, cover slightly but allowing steam to escape. Stir occasionally to ensure the lentils don’t stick to the bottom. Check after 15 minutes to see if the lentils have finished cooking.
- Taste the curry and season with salt and pepper if you wish. Remove the curry from the heat and squeeze a lime lightly over the top of the curry, stirring to combine. Allow to cool slightly, then garnish with cilantro and serve.
Recipe adapted from Jessicainthekitchen.com