Description
This hearty Lentil Curry is a flavorful and nutritious dish featuring tender lentils simmered with aromatic spices, fresh ginger, garlic, and a rich tomato base. Perfect as a comforting meal, it offers a delightful blend of warmth and depth with every bite, enhanced by optional vegetables and fresh cilantro garnish.
Ingredients
Scale
Lentils and Vegetables
- 1 cup dried lentils (red or green)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (14 oz) diced tomatoes
- 1-2 cups chopped vegetables (optional)
- Fresh cilantro, chopped for garnish
Liquids and Oils
- 2 cups vegetable broth or water
- 1 tablespoon coconut oil or vegetable oil
Spices and Seasonings
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt to taste
Instructions
- Rinse Lentils: Rinse the lentils under cold water until the water runs clear to remove any dust or impurities.
- Sauté Cumin Seeds: In a large pot, heat coconut oil over medium heat. Add cumin seeds and cook for about 30 seconds until fragrant.
- Cook Onions: Add chopped onions to the pot and sauté for 5-7 minutes until they become translucent and golden brown, which builds a flavorful base.
- Add Garlic and Ginger: Stir in minced garlic and grated ginger and cook for an additional 1-2 minutes to release their aroma and flavors.
- Incorporate Spices: Sprinkle turmeric, ground coriander, and garam masala over the mixture, stirring well, and cook for about 1 minute to toast the spices.
- Add Tomatoes: Pour in diced tomatoes and cook for 3-4 minutes, allowing the mixture to thicken and develop richness.
- Combine Lentils and Liquid: Add the rinsed lentils and pour in vegetable broth or water, stirring to combine evenly.
- Simmer Lentils: Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes until lentils are tender.
- Add Vegetables: If using, stir in chopped vegetables during the last 10 minutes of cooking, allowing them to soften without overcooking.
- Season and Garnish: Adjust salt to taste and garnish with freshly chopped cilantro before serving to add a fresh herbal note.
Notes
- Red lentils cook faster and tend to become softer, making a creamy curry, while green lentils hold their shape better.
- For a richer flavor, use coconut oil but vegetable oil is also suitable.
- You can customize the curry by adding vegetables like spinach, carrots, or bell peppers.
- Serve with rice, naan, or your favorite flatbread for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
