Coconut Curry with Split Red Lentils
Ingredients
- 1 pound split red lentils
- 1 tsp oil
- 4 cloves garlic minced
- 1 onion minced
- 3 inch nub ginger minced
- 2 small fresh tomatoes chopped small
- 2 tsp tomato paste
- 1 15-oz can unsweetened light coconut milk
- 3 Tbsp curry powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1 pinch cayenne
- 1 pinch crushed red pepper
- 1/2 tsp garam masala
- copious cilantro and black pepper
Preparation
In large pot add cleaned split red lentils with water to cover plus an extra 3 inches, boil and then simmer 25 mins
In a separate skillet, sauté in oil garlic, onion and ginger chopped until golden and fragrant
Add tomatoes, tomato paste, a salt and pepper and cook for 3 mins until tomatoes release juices
Add curry powder, garam masala, smoked paprika plus the crushed red pepper and cayenne for heat and cook for 2-3 minutes then add the coconut milk and stir until well combined
Check the lentils. They cook fast, in 25-30 mins they should be soft. When they’re soft, add the cooked spice mixture to the pot, bring to a boil then turn down to a simmer to infuse the lentils with flavor. When texture is smooth and creamy its ready to eat. Eat alone or with rice, and be sure to douse it in cilantro and black pepper.
