Curried Lentils with Coconut Milk
I once read that lentils are the “Ms. Congeniality” of the bean world. I couldn’t agree more. I’ve made them about 20 different ways and they’re always hearty and tasty. Loaded with protein, low in fat and quick – a healthy eating trifecta.
For this recipe I used red lentils. They don’t hold their shape and create a thick, creamy dish. If you want it to be a little chewy, use green or french lentils. You can make them thick or thin, depending on the amount of broth you add.
Interesting lentil facts: about half the world’s lentil production takes place in India but Saskatchewan, Canada, is the world’s largest exporter.
1 onion
1 c carrots
.5 jalapeno
6 plum tomatoes or a small can of chopped tomatoes
1.5 T curry powder
1 t cumin
1 t garam masala
1 t hot peppers
4 c lentils
6 c vegetable broth
1 small can coconut milk
Mince the onions, garlic and jalapeno. Grate the carrots. And if you have one of my beloved mini-food processors, blend them into a paste that way. Saute onions and carrots in oil for 5-7 minutes. Add the garlic, jalapeno and spices, and saute for another 1-2 minutes.
Chop the tomatoes finely (or blend) and add to the pot. Add broth and bring to a strong simmer. Reduce heat to low and cook, partially covered, for 45 minutes stirring regularly. Add broth or water if needed and add the coconut milk last.
Leave a Reply