It’s been raining in Northern California for six weeks straight. Yes, I’m happy for the farmers that the drought is over. But if one more person utters the words “how ’bout this rain, huh? It’s great! We really needed it!” I might pitch a fit. The drought is over, people! We’re allowed to be annoyed that it’s raining so much!
This lentil dish is adapted from a recipe from one of my favorite cookbooks, Small Victories by Julia Turshen. It’s warm, comforting, a little bit spicy, and ridiculously easy to throw together. Also, lentils are crazy good for you! They’re packed with protein, fiber, and tons of nutrients. So whether it’s raining cats and dogs, or freezing cold where you are, this happy little bowl will help get you through the day.
Coconut Curry Lentils
Ingredients
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 1 tbsp red curry paste
- 1 tsp turmeric
- 1 cup red lentils
- 1 can light coconut milk
- 2 tbsp lime juice
- 1 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp Cayenne
- 4 tbsp Greek yogurt
- 4 tbsp cilantro, chopped
Instructions
- Heat olive oil in a medium sized pot over medium heat. Add the onion and garlic and sauté for 5 minutes. If they are burning, turn the heat down. Add the curry paste and cook for 2 minutes, stirring constantly. Add the lentils and coconut milk, then fill the coconut milk can up with water and add it too. Bring to a boil, then reduce a simmer and cover. Cook for 20 minutes, or until lentils are soft.
- Stir in lime juice, salt, pepper, and cayenne. Divide between 4 bowls and top with greek yogurt and cilantro.
- For a more filling meal, serve this naan over half of a roasted sweet potato, over rice, or with a side of naan.
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 1 tbsp red curry paste
- 1 tsp turmeric
- 1 cup red lentils
- 1 can light coconut milk
- 2 tbsp lime juice
- 1 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp Cayenne
- 4 tbsp Greek yogurt
- 4 tbsp cilantro, chopped