This hearty, fragrant and healthy lentil curry in a creamy coconut milk sauce is naturally vegan and gluten free. Serve with a side of white rice spiced with cardamom.
It might seem weird or boring to some of you but lentils have always been among my favorite foods. Yes, I absolutely love this lens-shaped seed that have been part of the human diet forever somehow (according to archaeological evidence, they were eaten 9,500 to 13,000 years ago). To be honest, I feel lucky that I often like by taste some of the healthiest ingredients on earth ; I don’t even need to force myself to like them.

  • 1 cup (200g) dried green lentils
  • 1 can (15oz / 425g) coconut milk, full-fat
  • 2-3 (about 9 oz / 250g) carrots, sliced
  • 1 medium onion, chopped
  • 2 Tbsp olive oil
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 garlic clove, minced
  • 1 can (28 oz / 793g) crushed tomatoes
  • 2 Tbsp fresh ginger, grated
  • 1 tsp turmeric (or curry powder)
  • 1 tsp salt
  • 3 cups (75 cl) water

  1. Heat olive oil in a large pot over medium-high heat. Add the onion, carrots, and cook until slightly golden. Add the cumin and coriander seeds and cook for 1 more minute, stirring often. Add the garlic and cook for 1 last minute.
  2. Pour the can of crushed tomatoes and add the ginger, turmeric, salt. Stir well and cook for a few minutes.
  3. Add the lentils, 3 cups of water, and bring to boil. Reduce the heat to low, cover the pot and let simmer for about 40-45 minutes stirring occasionally, until lentils are soft and carrots cooked through. Add a little bit of water if the preparation becomes too dry.
  4. Once cooked through, add the coconut milk and bring the pot back to a simmer for a few minutes. Serve immediately, with white rice and fresh cilantro.


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