Ingredients:
- 1 1/2 cups whole brown lentils, rinsed
- 2 tablespoons vegetable oil (or coconut oil)
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece of ginger, minced or grated
- 1 large tomato, chopped (or 1/2 cup canned tomatoes)
- 1 tablespoon curry powder (or more, to taste)
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1/2 teaspoon ground coriander
- 1/4 teaspoon chili powder (optional, for heat)
- 1 teaspoon garam masala (optional)
- 1 can (14 oz) coconut milk (or 1 cup homemade coconut cream)
- 3 cups water or vegetable broth
- Salt, to taste
- Fresh cilantro or parsley, chopped (for garnish)
- Lemon wedges (optional, for serving)
Instructions:
- Prepare the Lentils:
- Rinse the brown lentils under cold water until the water runs clear. Set aside.
- Cook the Aromatics:
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 5-7 minutes, until softened and golden brown.
- Add the garlic and ginger to the pot, and cook for another 1-2 minutes, until fragrant.
- Add the Spices:
- Stir in the curry powder, cumin, turmeric, coriander, and chili powder (if using). Cook for 1-2 minutes, allowing the spices to toast and release their flavors.
- Add Tomatoes and Lentils:
- Add the chopped tomatoes (or canned tomatoes) to the pot and cook for 5 minutes until the tomatoes soften and break down.
- Stir in the rinsed lentils, ensuring they’re well coated with the spices and tomato mixture.
- Simmer the Curry:
- Pour in the coconut milk and water (or broth). Bring to a simmer, then reduce the heat to low and cover the pot. Let it cook for 35-40 minutes, or until the lentils are tender. Stir occasionally and check the consistency. If the curry is too thick, you can add more water or broth as needed.
- Season and Garnish:
- Once the lentils are cooked and tender, taste and add salt as needed. You can also add garam masala at this point for extra depth of flavor.
- Garnish with freshly chopped cilantro or parsley for a fresh, vibrant touch.
- Serve:
- Serve the Whole Brown Lentils Curry with steamed rice, naan bread, or a side of roasted vegetables. A squeeze of lemon juice over the curry can add a zesty finish.
Tips:
- Storage: This curry stores well in the fridge for up to 3 days. It also freezes well, making it a great make-ahead meal.
- Protein Boost: For an extra protein boost, you can add some chopped tofu or tempeh towards the end of cooking.
- Customize Spices: Feel free to adjust the spices to your family’s taste. You can add more chili powder for heat or more turmeric for a deeper yellow color.
- Add Vegetables: You can add vegetables like spinach, kale, carrots, or sweet potatoes to the curry for added nutrition and texture.
This Whole Brown Lentils Curry is flavorful, hearty, and satisfying. It’s a wholesome, comforting meal that’s perfect for family dinners, and everyone will love the layers of spices and creamy coconut milk!
