Ingredients:#

  • 400 g red lentils (2 cups)
  • 1/2 L vegetable broth (2 cups)
  • 3 tomatoes diced (or 2 large ones) or 1 can of diced tomatoes
  • 1 can of coconut milk (425 ml)
  • 3 shallots or 2 onions
  • 3 cloves of garlic or more
  • 1/2 lime or lemon

Spices#

  • 1 teaspoon cumin
  • 1 tablespoon curry powder
  • 1 teaspoon paprika
  • 1 teaspoon ground ginger
  • Salt and pepper to taste

Instructions#

  • Heat a large saucepan with a little water at the bottom
  • Once the water starts to simmer, add the onions or shallots and stir until they brown (4 to 5 minutes).
    • You can add a little vegetable broth if they stick.
  • Add the garlic and mix well for 1 min.
  • Add the spices and make sure the onion and garlic mixture is well coated.
  • Add the vegetable broth, coconut milk, lentils, and tomatoes.
  • Stir continuously: lentils stick quickly!
  • Cook over medium heat for 20 min, making sure to stir regularly so it doesn’t stick to the pan.
  • Add salt and pepper as needed.
  • Let it simmer over low heat for another 10 to 15 min for more flavor.
    • Note: it’s even better reheated / the next day ;-)
  • Squeeze the half lemon/lime and stir

Serving suggestions:#

  • Rice or other grains (quinoa, bulgur, etc.)
  • Add some greens, for example: – fresh cilantro or green onions