Vegetarian Quick and Easy Lentil Curry
Equipment
- 1 pot
- 1 wooden spoon
- 1 knife
Ingredients
- 2 Tablepsoons vegetable oil
- ¼ small red onion, chopped
- 4 cloves garlic minced
- 38 oz canned lentil soup (I used Progresso lentil soup). If your canned lentils come with water instead of a broth, drain the liquid and rinse the lentils. Then, add about 1 cup of vegetable broth to the soup when cooking.
- 13.5 oz canned coconut milk
- 1 teaspoon tomato paste , optional
- 1 teaspoon curry powder
- 1 ½ teaspoons salt (or more if desired)
- ½ teaspoon ground black pepper
- ½ teaspoon ground cumin
- ¼ teaspoon ground ginger
- 1 medium carrot, peeled and sliced
- 1 bay leaf, optional
- 1 lime, juiced
- 3-4 Tablespoons chopped cilantro or parsley
Instructions
- In a dutch oven or large pot, heat the oil over medium heat and sweat the onion for about 3 minutes or until fragrant, stirring every now and then. Stir in the garlic and cook for 1 minute. Don't let brown!
- Add the lentil soup, coconut milk, tomato paste, all the seasonings, and spices (and the broth if needed). Stir well until combined and increase heat to medium-high. Bring to a boil; then reduce heat to medium, add the sliced carrot and bay leaf, and let the lentil curry cook, uncovered, for about 7-10 minutes. Stir occasionally if necessary.
- Try and adjust the seasonings. Stir in lime juice and chopped cilantro or parsley. Serve hot over basmati rice and/or accompanied by naan or any other bread of your choice. I served with toasted French bread.
Recipe Notes
Nutrition
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