Ingredients
The following ingredients have 6 Servings
- 2 tbsp extra virgin olive oil
- 2 cups yellow onion, diced fine (1 yellow onion)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- 1/2 inch knob of ginger, peeled and finely grated (or 1/2 tsp powdered ginger)
- 1 tsp paprika
- 1 tbsp curry powder
- 1/2 tsp cayenne
- 1/2 tsp cinnamon
- t tsp cumin
- 1 tsp turmeric
- 1 can tomato paste (6 oz)
- 2 cups brown lentils (dry)
- 4 cups vegetable or chicken broth, low sodium
- 1 bay leaf
- 1 (13 oz) can unsweetened coconut milk (I use Thai Kitchen's Brand)
- 2 tbsp fresh lemon juice (about 1 lemon)
- 1 tbsp fresh cilantro, for serving
Instruction
- In a dutch oven, heat olive oil over medium heat. Add the yellow onion, salt, pepper, garlic and ginger. Saute, stirring, until the onions are tender, about 4 minutes.
- Add the paprika, curry powder, cayenne, cinnamon, cumin, turmeric and tomato paste. Toast spices, stirring, until very fragrant, about 2 minutes.
- Add the lentils and stir to incorporate. Once incorporated, add the broth and bay leaf and stir to combine.
- Bring lentils to a boil. Once boiling, reduce to a simmer, cover and cook, stirring occasionally, until lentils are almost tender, about 20 minutes. They should still have a little bit of a bite to them at this time.
- Add the coconut milk and stir to combine. Cook, uncovered and stirring often, until the lentils are tender, but not mushy, 5 to 10 more minutes. Once the lentils are tender, stir in the fresh lemon juice. Taste, and add salt to taste.
- Top with fresh cilantro. Serve however you please and enjoy!
