Golden Lentil Curry
A flavorful and nutritious golden lentil curry, perfect for a weeknight meal. Packed with plant-based protein and warming spices.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Knife
Ingredients
Lentils
- 1 cup red lentils rinsed
Aromatics
- 1 large onion chopped
- 2 cloves garlic minced
- 1 inch ginger grated
Spices
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 0.5 teaspoon coriander powder
- 0.25 teaspoon cayenne pepper optional
Other
- 4 cups vegetable broth
- 14.5 ounce diced tomatoes undrained
- 13.5 ounce coconut milk
- 2 tablespoons lemon juice
- Salt and pepper to taste
- Fresh cilantro chopped, for garnish
Instructions
- In a large pot or Dutch oven, heat a drizzle of oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.
- Stir in the turmeric powder, cumin powder, coriander powder, and cayenne pepper (if using). Cook for 30 seconds, until fragrant.
- Add the rinsed red lentils, vegetable broth, and diced tomatoes to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender.
- Stir in the coconut milk and lemon juice. Season with salt and pepper to taste. Simmer for another 5 minutes to allow the flavors to meld.
- Serve hot, garnished with fresh cilantro. Enjoy!
Notes
Optional additions: Serve over rice or quinoa. Add spinach or kale during the last 5 minutes of cooking for extra greens. Adjust the amount of cayenne pepper to your desired level of spice.