Name: Spicy Red Lentil Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons olive or melted coconut oil; 1 small onion (chopped); 2-3 carrots (small diced); 3 garlic cloves (minced or grated); 1 inch knob fresh ginger (peeled, minced or grated); 1 tablespoon tomato paste; 1-2 tablespoons Thai curry paste (or more to taste); 1 tablespoon fish sauce; 3 cups vegetable or chicken broth; 1 cup dried red lentils (rinsed in cold water and drained); 1/4 cup coconut milk; zest of 1 lemon (optional); 1 tablespoons cilantro (chopped); 1 tablespoons basil (chopped); brown rice, quinoa, fresh naan, pita bread, Greek yogurt, sour cream, chopped cilantro

In a pot or Dutch oven heat the oil over medium heat. Add the chopped onions and carrots and cook for about 4-6 minutes, stirring every now and then until the onions are translucent. Add garlic and ginger and cook for about a minute or until the garlic and ginger become aromatic (but not brown).
Add the tomato paste and Thai curry paste and sauté for about 2 minutes, stirring frequently.
Add fish sauce and the broth and stir to combine. Add the lentils, stir and bring to a boil.
Cover the pot and reduce the heat to low, gently simmer for 15-20 minutes, or until lentils are tender.
Stir -frequently and add more broth as needed if the mixture becomes too thick.
Stir in the coconut milk and continue cooking uncovered for another 5 minutes. Remove from the heat and stir in the lemon zest, the cilantro and basil.
To serve, ladle the curry over brown rice or quinoa. Garnish with a dollop of Greek yogurt or sour cream, chopped cilantro and serve with pita bread or naan (optional).

Spicy Red Lentil Curry

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