This lentil recipe is so flavor packed and delicious that it can have you licking your bowl. You can serve it with rice, naan or bread or just eat it on its own. And if you love meat, do not get turned off by the word “vegan” in the title, you wouldn’t even miss the meat. It is that good. Please go get these ingredients and try it asap!
I saw this recipe on Healthy Nibbles and I had to give it a try, I just made some tiny adjustments. One of the great things about this recipe is that lentils cook fairly quickly so you won’t spend all day waiting for this to be ready. Also most of the ingredients for this recipe are pantry items. You can even use canned crushed tomatoes instead of fresh roma tomatoes. And if you do not have red lentils, you can use another type of lentils or even split peas. Okay with no further ado, here is the recipe.
Vegan Red Lentil Curry
This recipe yields about 4 servings
- 1 cup dry lentils
- 2 tablespoons coconut oil
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoons ginger, minced
- 4 to 5 roma tomatoes, chopped
- 2 tablespoons brown sugar
- 1 tablespoons curry powder (Indian)
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon white pepper
- Salt to taste
- 1/4 to 1 teaspoon cayenne pepper (optional)
- 2 to 3 1/2 cups vegetable broth
- 1/2 cup canned full-fat coconut milk
Rinse the red lentils and pick out any bad looking pieces. Drain and set them aside.
In a large pot, heat the coconut oil over medium heat. Add and cook them until they start becoming translucent or for about 5 minutes. Then add the garlic and ginger and cook until they become fragrant, about half a minute. Add the chopped tomatoes, curry, coriander, turmeric, white pepper, cayenne and salt to taste. Stir until fully incorporated.
Next, add the lentils, breaking any chunks apart with a spoon or spatula. Pour in the vegetable broth and stir. Cover the pot and let it cook for 15 to 20 minutes or until the lentils are fully cooked and tender. As the lentils are cooking, stir them occasionally, taste for salt and doneness and make any desired adjustments. If it looks to solid, you can add some water. If it looks too runny, let is simmer for another 5 to 10 minutes.
Finally stir in the coconut milk and turn of the heat. Garnish with chopped parsley and serve over steamed rice or with naan. Enjoy!