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Red Lentil Curry
Raven
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Cuisine
Indian
Servings
6
servings
Ingredients
1x
2x
3x
Vegetables
1 1/2
Cups
dry red lentils
1
small
onion
Roughly chopped
4
cloves
garlic
minced
1
tbsp
fresh ginger
(2 tsp if powdered)
1/2
tbsp
coconut oil
or your vegetable oil of choice
Spices
1 1/2
tsp
ground cumin
1
tsp
ground turmeric
1
tsp
ground paprika
1
tbsp
green curry paste
1/4
Cup
Vegetable Soup Blend
1 oz of it is about ½ Cup
Liquid
3
Cups
vegetable broth or water
1
Cup
canned coconut milk
full fat
Sea salt and black pepper to taste
1/3
tsp
red pepper flakes optional
Instructions
Rinse lentils under running water with a strainer.
Chop the onion, garlic, and ginger (plus any other veggies you’d like to use. I suggest butternut squash or sweet potatoes).
Chop the onion, garlic, and ginger (plus any other veggies you’d like to use. I suggest butternut squash or sweet potatoes).
Add all spices, vegetable soup blend, the lentils and 3 cups of vegetable broth or water. Bring to a boil and let simmer for about 10 minutes.
Finally, add coconut milk and cook for a further 5 minutes or until the desired thickness of the dahl is reached.
Season with black pepper and salt to taste. Adjust the seasonings as needed.
Serve warm with basmati rice, potatoes or flatbread and garnish with fresh herbs. If you want to be fancy, top with cilantro.
Keyword
curry, red lentils, Vegetable Soup Blend