Description
A creamy and comforting dish packed with nutrients, perfect for an easy weeknight dinner.
Ingredients
Scale
- 1 cup red lentils
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 can coconut milk
- 2 cups vegetable broth
- 1 tablespoon curry powder
- 1 teaspoon cumin
- Salt to taste
- 2 tablespoons oil
- Fresh cilantro for garnish
Instructions
- In a pot, heat the oil over medium heat. Add the chopped onion and sauté until it becomes translucent.
- Stir in the minced garlic and grated ginger, cooking for another minute.
- Sprinkle in the curry powder and cumin, cooking until fragrant.
- Mix in the red lentils, followed by the vegetable broth and coconut milk.
- Bring to a gentle boil, then reduce heat and let it simmer for about 20 minutes.
- Season with salt to taste.
- Serve hot, garnished with fresh cilantro.
Notes
This dish keeps well in the fridge for up to 4 days and can be frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg