30mins total

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1 small yellow onion, diced

3 cloves garlic, minced

1 tablespoon ginger, finely minced

½ bunch cilantro, chopped; stems and leaves divided

1 tablespoon salt-free curry powder

¼ – ½ teaspoon cayenne pepper (optional)

1½ cups (309g) dry red lentils

1 13.5 ounce (398 ml) can full-fat coconut milk

2 cups (470 ml) low-sodium vegetable broth + 2 cups water

Serving suggestions: cooked basmati or jasmine rice, naan or roti

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1. Bring a large saucepan to medium heat and add a splash of vegetable broth or neutral cooking oil. Add the onion to the pan and sauté until translucent, 3 to 5 minutes

2. Add the garlic, ginger, and chopped cilantro stems to the pan and sauté for an additional 1-2 minutes, then stir in the curry powder and cook for an additional minute. Rinse the lentils briefly, then add them to the saucepan with the coconut milk, vegetable broth, and water; stir to combine.

3. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 18-20 minutes, or until the lentils are tender. Stir occasionally to ensure even cooking and flavor distribution.

4. Serve warm with rice and with the reserved cilantro leaves, or as desired; leftovers will keep in the fridge for up to 5 days or can be frozen for up to one month.

Notes

Instant Pot Instructions: select the “Sauté” setting on your pressure cooker and follow steps 1-2 as written. After you add the lentils and liquids, press “Cancel” to stop sauteeing and seal the Instant Pot with the lid. Cook on manual high-pressure for 4 minutes. Let the pressure naturally release for 10 minutes before covering the vent with a kitchen towel and manually releasing the remaining pressure.

Add-ins and Variations: this recipe is a great “base” for a lot of add-ins, like spicy peppers, carrots, potatoes, spinach, and mustard greens. I recommend adding the veggies along with the garlic and ginger in step 2, and stirring in any fresh greens just before the curry finishes simmering.

Nutrition per serving without rice

Calories 410kcal 21%, Carbohydrates 48g 17%, Protein 17g 34%, Fat 17g 22%, Saturated Fat 12g 60%, Fiber 17g 61%, Sugar 6g 12%, Sodium 360mg 16%, Potassium 970mg 21%, Calcium 85mg 7%, Iron 7mg 39%, Vitamin A 580IU 12%, Vitamin C 12mg 13%