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

Spicy Red Lentil Curry

Ingredients
US Customary Metric

To Serve: (Optional)

Instructions

Nutrition

Spicy Red Lentil Curry

Ingredients US CustomaryMetric

To Serve: (Optional)

Instructions

Nutrition

Ingredients
US Customary Metric