Red Lentil Curry


My favourite bean of them all is definitely red lentils. Usually because they are so versatile and need the least prep in terms of soaking / cooking. ⁣

This meal is a weekly staple in our house which we all love, and is usually one of our go-to meals when cooking for guests. ⁣

A lot of nights in our house I might cook two seperate meals. Usually one for me, and then one for my boys. This meal suits us so well because I can cook the one meal, and have it on its own while the boys enjoy it with rice, and if I really have things together naan bread. ⁣

*1 1/2 cups diced onion. *3 large garlic cloves, minced. *2 tbs freshly grated ginger. *1 1/2 finely diced carrots. *2 tsp curry powder. *1 tsp ground cumin. *1/2 tsp ground turmeric. *1 1/2 cups dried red lentils. *1 can coconut milk. *2 cups veg broth. *1 tsp salt. *black pepper. *250g baby spinach.⁣

Sauté the onion, garlic, and a pinch of salt over medium heat for 4mins. Stir in the ginger and carrots, and continue sautéing for another few minutes over medium heat. Add the curry powder, cumin, and turmeric. Stir well. Cook for a minute. Pick over and rinse the lentils in a fine mesh sieve. Stir in the coconut milk, red lentils, broth, and salt. Bring to a simmer and reduce heat to medium-low. Cook, covered with the lid ajar, for about 15 to 20 minutes, or until the lentils and carrots are tender. Stir occasionally to prevent the lentils from sticking to the bottom. After cooking, stir in all of the spinach until wilted. ⁣

I also love the simplicity of meals. I feel adding too many ingredients can hinder the taste for our mind & body… within time keeping it simple really pays off as your tastebuds really start to appreciate the simple combinations.