Coconut Lentil Curry

Ingredients

• 1 cup red lentils
• 13½ oz coconut milk
• 14½ oz canned diced tomatoes
• 1 medium yellow onion
• 3 clove garlic
• 1 inch fresh ginger
• 2 cup vegetable broth
• 1½ tbsp curry powder
• ½ tsp turmeric
• ½ tsp cumin
• ¾ tsp salt
• ¼ tsp black pepper
• 1 tbsp olive oil
• ¼ cup fresh cilantro (optional)
• 3 cup cooked basmati rice (optional)

Steps

1. Rinse red lentils under cold water until water runs clear. Dice the onion, mince the garlic, and grate the ginger.
2. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until softened, about 5 minutes.
3. Stir in minced garlic, grated ginger, curry powder, turmeric, cumin, salt, and pepper. Cook for 1 minute until fragrant.
4. Add rinsed lentils, diced tomatoes (undrained), vegetable broth, and coconut milk to the pot. Bring to a simmer.
5. Reduce heat to low, cover, and cook for 20-25 minutes, or until lentils are tender and the curry has thickened, stirring occasionally.
6. Taste and adjust seasonings as needed. If desired, stir in fresh cilantro before serving.
7. Serve hot, optionally over cooked basmati rice.