Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons coconut oil ((or olive oil))
  • 1 large onion, (peeled and chopped)
  • 2 cups diced carrots
  • 3-4 cloves garlic, (minced)
  • 2 tablespoons fresh grated ginger
  • 2+ tablespoons thai red curry paste
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 16 ounce dried red lentils
  • 6 cups vegetable broth
  • 15 ounce can crushed tomatoes
  • 14 ounce can unsweetened coconut milk
  • 1/2 red onion, (sliced)
  • 1/2 cup water
  • 1/4 cup apple cider vinegar
  • 1 tablespoon palm sugar ((or your preferred sweetener))
  • 1/2 teaspoon salt
  • 1 cup cashews
  • 1 cup cilantro

Instruction

  • For the Pickled Onions: In a small microwave-safe bowl mix the water, vinegar, sugar, and salt. Microwave for 60-90 seconds to dissolve the sugar. Slice the onions thin. Then mix them into the pickling water. Allow them to soak as you make the lentil curry.
  • For the Red Lentil Curry: Chop the onions, carrots, garlic and grate the ginger. Set a large 6-8 quart pot over medium heat. Add the oil. 
  • Once hot, add the onions, carrots, garlic, ginger, 2-5 tablespoons curry paste, cumin, and salt. Saute until the onions are soft and tender. *If your curry paste tastes/smells very spicy, add only 2 tablespoons. You can always add more later.
  • Pour in the dried red lentils, chicken broth, crushed tomatoes, and coconut milk. Stir well. Simmer for 20 minutes, stirring every 3-5 minutes, so the lentils don't stick to the bottom of the pot.
  • If the liquid seems to absorb before the lentils are fully cooked, add some water to loosen up the mixture. After 20 minutes, the lentil curry should be soft and thick. 
  • Drain the pickled onions. Serve the lentil curry warm, on its own, with rice, or with baby spinach. Top with pickled onions, cashews, and cilantro leaves.