Lentil Curry

• servings: 4
• active time: 30 minutes
• total time: 1 hour

Ingredients

• 1 cup red lentils

• 1 tablespoon refined or virgin coconut oil, or a neutral-flavored oil

• 4 cloves garlic, minced

• 2 inch fresh ginger, peeled and minced

• 1 tsp cumin

• 1/2 tsp coriander

• 1 tsp chili powder

• 2 tsp curry powder

• 1 teaspoon garam masala

• 1 tsp kosher salt

• Black pepper to taste

• 1 tsp turmeric

• 2 cups low-sodium vegetable broth

• 1 (14-ounce) can crushed tomatoes

• 1 (13.5-ounce) can full-fat coconut milk

• 3 tbsp unsweetened creamy almond butter

• 1/2 small lemon, juiced

• 1/2 cup cilantro, roughly chopped

Directions

1. Rinse lentils.

2. Heat skillet on medium-high and add coconut oil.

3. Once the oil is shimmering, add garlic and ginger and cook for 2 minutes, stirring frequently.

4. Add all dry spices and cook for 60 seconds, tossing frequently.

5. Add vegetable broth, and use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot.

6. Add lentils and crushed tomatoes and stir.

7. Reduce heat to low and cover the pan with a lid.

8. Simmer for 25 minutes. If lentils are not soft, add a few spoons more of broth or water and cook for another 5 minutes.

9. Stir in coconut milk, almond butter, and a few shakes of salt.

10. Cook on low heat uncovered for 8 minutes, until thickened.

11. Stir in lemon juice and cilantro.

12. Turn off heat.

Notes

https://rainbowplantlife.com/vegan-red-lentil-curry/