This is a light dish that’s is easy to whip up for lunch and saves well. Great for busy workdays!
Low – 2/5 stars
1 cup dried green or black lentils (whatever your preference, both taste good!) You do not have to soak them ahead of time for this recipe.
1 tablespoon olive oil
1 yellow onion, minced
Approx. 1 inch nub of ginger, peeled and minced
4 garlic cloves, minced
3 medium tomatoes, chopped into cubes
1 and 1/2 teaspoon ground cumin
1 and 1/2 teaspoon ground coriander
1 tablespoon garam masala
1/2 teaspoon turmeric
1/2 teaspoon chili powder
1 teaspoon salt
1 15oz can coconut milk
Adapted from this recipe from The Endless Meal.
- Bring a large pot of salted water to a boil. Add all of your dried lentils into the water, and cook for 20-25 minutes. You want them to be cooked, but not overly squishy, kind of like pasta. Once finished, strain the lentils and set aside.
- Heat olive oil in a pan over medium heat. Add the chopped onions and saute until soft. Stir in the ginger and onion and cook for a few more minutes until fragrant. Add ground cumin and ground coriander and stir. Add the chopped tomatoes into the pan and stir everything together. Allow to cook until the tomatoes start to lose their color a bit and give up their juices, 5 minutes or so.
- Add 1 cup water, garam masala, turmeric, chili powder, and salt into the pan. Bring everything to a boil, then lower to a simmer, uncovered, for 20 minutes. This will cook out some of the liquid and thicken your curry.
- Turn off the heat and stir in the coconut milk and the cooked lentils. Serve over warm white or brown rice and with naan!