Lentil Curry

Lentil Curry Recipe:

  • 1 cup brown lentils
  • 3 cups organic chicken stock. You can also use vegetable stock, beef stock, or water
  • 1 cup finely diced purple onion
  • 1 finely chopped jalapeno – optional
  • 3 cloves garlic, crushed or finely diced
  • 1 tsp fresh ginger root, grated
  • 1 Tbsp EVOO
  • 1 heaping tsp of turmeric powder
  • 1/4 tsp cumin powder
  • 1/4 tsp coriander powder
  • 1/4 – 1/2 tsp Kashmiri chili powder
  • Salt and pepper to taste

In a sauté pan, sauté purple onion, jalapeno, and ginger in EVOO until soft, about 3-5 minutes. Add garlic, spices, and a splash of water. Cook until spices are tempered, about 2-3 minutes.

Add stock or water and bring to a rolling boil. Add lentils, reduce heat to low, and simmer with the lid on.

Cook until the lentils are tender, about 60-75 minutes. Add water if needed. Cook longer if you prefer softer lentils.

Salt and pepper to taste.

Lentil curry options: After fully cooked lentils, add a splash or up to a 1/4 cup of heavy cream to create a more luxurious version.

Lentil Curry - Bowl