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Creamy-Curried Red Lentils Recipe

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This recipe for Creamy-Curried Red Lentils is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. coconut oil (any oil will do)
1/2 white onion, finely diced
1 tsp. fresh ginger, minced
1 clove garlic, minced
2 T. curry powder
2 C. red lentils
1 (15oz) can petite diced tomatoes with liquid (or 1 cup fresh, diced)
1 (15oz) can coconut milk
2 C. chicken (or veggie) broth
salt, to taste
2 T. Thai basil, chiffonade (or cilantro)
jasmine rice, to serve
Directions:
Directions:
In a medium-sized pot, over medium heat, sauté onion, ginger, garlic and curry powder in coconut oil. Cook it down.

Now stir in the lentils, to toast them a bit (do you need a little more oil?). Salt them. Stir in tomatoes, coconut milk and broth. Bring to a simmer.

Now would be a good time to start your rice, in a separate pot or rice cooker with a little butter (or oil) and salt.

Now that the lentils are simmering, lower the heat and cook for about 30 minutes, stir frequently. Thick and soft, right? Remove from heat and stir in basil. If you would like to thin out the consistency, add a little water.

To serve, spoon lentils over jasmine rice and garnish with more fresh basil
Number Of Servings:
Number Of Servings:
4-6

 

 

 

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