Curried Lentils

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Prep 20 minutes
Cook 20 minutes
Total 40 minutes
These creamy and savory lentils are a fun and quick dinner! Serve them with naan or pita bread for a fun way to eat with your hands. This recipe costs $1.50 for one serving and $6.00 for the whole recipe.
Servings 4
Course Main Course
Cuisine Indian
Servings4

Ingredients

  • 2 cup Red Lentils
  • 4 cup Veggie Broth
  • .5 Medium Onion
  • 2 clove Garlic
  • 1.5 tbsp Red Curry Paste
  • 1.5 tsp Garam Masala
  • 1.5 tsp Tumeric
  • 1 tsp Ginger Powder
  • 2 tsp Veggie Stock Base
  • 13.5 ounces Full-Fat Coconut Milk
  • 4 servings Cooked Jasmine Rice
  • 4 tbsp Butter
Optional
  • 4-6 Pieces of Naan

Method

  1. Prepare Ingredients: Finely chop the onion. Mince the garlic. Prepare rice according to package directions.
  2. Cook Lentils: Combine lentils and broth into a medium-sized saucepan. Cover and bring to a simmer over medium-low heat and cook for 10 minutes.
  3. Prepare Sauce: While the lentils are cooking, heat a large frying pan over medium-high heat. Add a small amount of oil then add onion and garlic and saute for 3-4 minutes until the onion becomes translucent. Add the curry paste, ginger powder, garam masala, and veggie stock base. Cook and stir for 2-3 minutes until everything is mixed well and is very fragrant. Add the pre-cooked lentils and stir everything together. There should be a small amount of liquid left with the lentils but if not, add 1/4 – 1/2 cup of broth or water to ensure the sauce distributes evenly over the lentils.
  4. Finish Lentils: Add in coconut milk and stir to combine. Bring the mixture to a simmer and remove it from the heat. Add in butter (if using) and stir until melted.
  5. Serve: Serve one serving of rice and a large scoop of the lentils in a bowl or deep plate. Naan and/or pita bread go very well with this dish but it can also be eaten as is.
  6. Meal Prep Tip: Store the rice and lentils in separate containers and heat them each up separately before combining them. This recipe will last in the fridge for 4-5 days and can also be frozen for 4-6 months.