Ingredients
- 1 cup dry red lentils
- 1 1/2 tablespoons coconut oil
- 1 small onion finely chopped
- 4 cloves garlic minced
- 1 tablespoon ginger minced
- 3/4 teaspoon ground turmeric
- 2 teaspoons yellow curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper optional
- 1 can (14 ounces) crushed tomatoes
- 2 1/3 cups vegetable broth
- 1 can (13.5 ounces) full-fat coconut milk
- Salt to taste
- Fresh cilantro chopped, for garnish
- Cooked rice or naan bread for serving
Instructions
- Rinse the red lentils thoroughly under cold water until the water runs clear.
- Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger. Cook until onions are translucent and the mixture is fragrant.
- Stir in turmeric, curry powder, cumin, and cayenne pepper. Cook for about 1 minute, or until spices are well combined and aromatic.
- Add the rinsed lentils, crushed tomatoes, vegetable broth, and coconut milk to the pot. Stir well to combine all ingredients.
- Bring the mixture to a boil, then reduce heat and simmer for 20 minutes, or until lentils are tender and the curry has thickened. Stir occasionally while cooking to prevent lentils from sticking to the pot.
- Season with salt to taste. Garnish with fresh chopped cilantro before serving. Serve with cooked rice or naan bread.
