A vegetarian easy lentil curry that can be prepared in less than 30 minutes and makes for a perfect, healthy weeknight dinner. It can be served over rice and/or with naan bread.
38ozcanned 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 ozcanned coconut milk
1teaspoontomato paste , optional
1teaspooncurry powder
1 ½teaspoonssalt (or more if desired)
½teaspoonground black pepper
½teaspoonground cumin
¼teaspoonground ginger
1medium carrot, peeled and sliced
1bay leaf, optional
1lime, juiced
3-4Tablespoonschopped 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
Store leftovers in an airtight container in the fridge for up to 3 days. Do not freeze!
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