Quick Vegetarian Lentil Coconut Curry
A vegetarian lentil coconut 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.
Servings 8 people
Ingredients
- 2 Tablepsoons vegetable oil
- 1/4 small red onion, chopped
- 3 (19-ounce) cans Progresso lentil soup (or other brand of your choice)
- 1 (13.5-ounce) can coconut milk
- 1 teaspoon tomato paste , optional
- 1 teaspoon curry powder
- 1 1/2 teaspoons salt (or more if desired)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- 1/4 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. Don't let brown!
- Add the lentil soup, coconut milk, tomato paste, all the seasonings, and spices. 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 curry cook, uncovered, for about 7-10 minutes. Stir occasionally if necessary.
- Stir in lime juice and chopped cilantro or parsley. Serve hot over rice and/or accompanied by naan or any other bread of your choice. I served with toasted French bread.
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