A comforting, lovely lentil stew. Or is it curry?
Mechanic
1 part lentils to 3 parts liquid (coconut milk + broth combined) produces a thick, spoonable consistency. Red lentils break down fully; green or brown lentils hold their shape for a chunkier result, but need 35–45 minutes and a splash more broth. Freezes well and reheats without losing texture.
Ingredients
- 200 g red lentils (1 cup), rinsed
- 400 ml tin coconut milk
- 350 ml vegetable broth
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons coconut oil or neutral oil
- 1 tablespoon curry powder or garam masala
- 1 teaspoon turmeric
- 1 teaspoon cumin seeds
- Salt
To finish
- Lime juice
- Fresh cilantro
- Chili flakes or sliced chili
Method
Heat oil in a heavy pot over medium heat. Add cumin seeds and cook until they pop, about 30 seconds.
Add onion and cook until softened, about 6 minutes. Add garlic and ginger; cook 1 minute.
Add curry powder and turmeric; stir to coat the onion, about 30 seconds.
Add lentils, coconut milk, and broth. Stir to combine and bring to a simmer.
Cook, partially covered, until lentils are completely soft and the soup has thickened, about 20 minutes. Stir occasionally to prevent sticking at the bottom.
Blend, mash, or leave it as is, to taste. Season with salt and a squeeze of lime. Taste and adjust.
To serve
Over rice or with naan. Topped with cilantro and fresh chili.
Notes
- On monthly rotation. Scales easily for freezing.
- For a thinner consistency, add more broth.
- A spoonful of tomato paste added with the spices adds depth.