Coconut Curried Red Lentils

This recipe is on intense repeat in my house. If you follow me on Instagram, you’ve seen it multiple times in my stories. It’s delicious, super quick, and I somehow always have the ingredients on hand.

I have to admit I sometimes eat it with nothing else, but it pairs well with:

  • Sautéed greens with garlic
  • Roasted broccoli
  • Brown Rice
  • Coconut Rice

INGREDIENTS:

  • 2 tbsp Avocado Oil
  • 1 tbsp fresh ginger minced ( about 1 inch piece)
  • 2 garlic cloves minced
  • 1 medium yellow onion
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 cup split red lentils
  • 1 can coconut milk (13.5 oz)
  • 1/4 tsp salt +
  • chopped cilantro for serving

INSTRUCTIONS:

  1. Preheat oil in a large pan on medium heat
  2. Add onions, garlic, ginger, coriander, turmeric until onions are translucent and spices are fragrant. About 10 min.
  3. Add split red lentils and stir.
  4. Quickly add coconut milk, and use the same can to add the same amount of water as of coconut milk.
  5. Add Salt
  6. Stir well and bring to a boil. Lower heat to simmer and cook covered until lentils are tender (about 15 min).
  7. Adjust for salt and serve topped with fresh chopped cilantro.

VARIATIONS:

  • You can make this with the legume of your preference, just make sure they’ve been soaked and that you adjust cooking time as necessary.
  • Another version that works is adding crushed tomatoes or tomato sauce instead of water.
  • This recipe lets you play around a bit, so don’t be afraid to add something you like or remove something you don’t.

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