Flavorful Brown Lentil Curry with Iron-Boosting Tips
Ingredients
- 2 tsp oil
- 1 tsp cumin seeds
- 1 small onion, diced
- 1 inch ginger, minced
- 4 cloves garlic, minced
- 1/2 tsp chili powder
- 1/2 tsp garam masala
- 1/4 tsp turmeric
- 2 roma tomatoes, diced
- 1 cup dry brown lentils
- 1 small potato, cubed
- 2 tsp sugar (optional)
- 3 cups vegetable broth
- 1 bay leaf
- 1 cup minced collards, kale, or spinach
- Salt to taste
- Lemon Wedges
Preparation
Heat oil in a pot and add cumin seeds. Sauté until fragrant, around a minute.
Add diced onion, a pinch of salt, minced ginger, and garlic to the pot. Sauté until the onions soften.
Incorporate the chili powder, garam masala, turmeric, and diced tomatoes. Cook until the tomatoes release their juices.
Stir in the dry brown lentils, cubed potato, vegetable broth, optional sugar, and the bay leaf. Bring the mixture to a boil, then reduce to a simmer.
Let the curry simmer for about 30-40 minutes, or until the lentils and potatoes are soft.
Add the minced collards, kale, or spinach to the pot. Allow them to soften for a few minutes before serving.
Adjust the seasoning with salt according to taste.
Serve the brown lentil curry with lemon wedges on the side, or follow the iron-boosting tip and squeeze lemon juice over the meal to enhance iron absorption.