I boiled them for 30 minutes. Use profiles to select personalised Immune system protection. Lentile, a few of us Lentkls the Lentils curry recipe CGM technology have coconut or nuts other than almond. I add a diced potato because I love the texture of the potato pieces with the mushiness of the lentils. Recipes Fruits and Vegetables Beans and Peas Lentils. Heat the oil in a large pan. As it was, I added extra cayenne and that did the trick.

Lentils curry recipe -

It has a delicious complexity of flavor, the lentils make it a nutritious choice, and the coconut milk adds some body to make it more substantial. And by using a the homemade spice blend here which is basically a curry spice blend you can control the amount of heat that goes into the dish making it as mild or spicy as you prefer.

I think it would be quite different without. Adding more broth then some heavy cream or Greek yogurt in its place near the end may work. More Comments. Home » Recipes » Healthy.

Coconut Lentil Curry This meat-free lentil curry recipe is such a tasty main dish that pairs beautifully with white rice, cauliflower rice or naan. Lentil Curry Recipe Ingredients SPICES: coriander, cumin, turmeric, paprika, fennel seeds, mustard powder, cinnamon, cloves, cayenne pepper, fenugreek or bay leaves , salt and pepper Olive oil Yellow onion Fresh garlic Fresh ginger Brown or green lentils Vegetable broth Crushed tomatoes Canned coconut milk Cilantro See below for full amounts and recipe with print option.

How to Make Indian Lentil Curry Measure out spices: To a small bowl add coriander, cumin, turmeric, paprika, pepper, fennel, mustard powder, cinnamon, cloves, and cayenne pepper, set aside. Saute aromatics in pot: Heat olive oil in a large pot over medium heat.

Add onion and saute until golden brown, about 7 to 8 minutes. Add garlic and ginger and saute 1 to 2 minutes longer. Pour spices from bowl into pot and saute 30 seconds.

Add liquids and lentils: Pour in broth, tomatoes, coconut milk, lentils and fenugreek. Simmer until tender: Bring mixture to a simmer. Then reduce heat to low, cover and simmer 35 minutes. Preferably stir once halfway through. Remove lid and continue to simmer until lentils are tender, about 5 minutes longer.

It is rare that I am inspired by a dish to leave a review, but this soup is probably the BEST soup I have EVER made. I had never used coconut milk or Serrano peppers and am now a convert. I am a vegetarian who makes soups all the time, and have made a lot of different lentil soups.

I double most recipes so that I can reheat during the week, and this was no exception. This recipe was perfect down to the lemon juice at the end. After trying the Serrano omg , I decided to go with one Serrano and one jalapeno and it was perfect in the double recipe, great heat!

Otherwise, no changes. Thanks so much for the lovely review and for sharing your modifications! When I say not inviting, my soup looked like a pot of throw up.

Hesitantly I tasted it. Blown away. This one is going to my book of recipes. Thank you!!!!! Thanks for the lovely review, Jill!

The type of vegetable broth can impact the color, so that may have been the issue there. This soup is so warming, healthy, satisfying, and full of flavor! I also added 2 handfuls of chopped curly kale around the same time I put the lentils in. Thank you for your work!!! Since I met this website I check your recipes first and then I plan my meals!

Holy cow. I have two awesome lentil soup recipes I use and was not looking for a new one. However, I just found this blog, so I was going through recipes and I was planning on making lentil soup and I had half a can of coconut milk from another recipe in the fridge, so I thought, why not… Insane!

Absolutely delicious recipe! I am a fan of your recipes , but this one is not my favorite. Thank you it might be my personal taste but it might help another cook.. As for the soy sauce, that is a stronger flavor than coconut aminos, so if you subbed it , we could definitely see it being overpowering.

This recipe was amazing! I added a few extra veggies and homemade vegan sour cream on top and it was a hit. Definitely on our monthly menu from now on! Absolutely loved this! We devoured the pot in one sitting. Made this as a quick lunch while working from home on a cold day.

Threw in a couple of handfuls of baby spinach leaves in the last few minutes. Served over brown rice. Loved it! I do curried lentil soups a lot, but this was a great alternative to me just throwing stuff into a pot! I did half carrots, half butternut squash. Love the kick and the ginger.

Will definitely be saving this one for another day. Wonderful soup that I made for a simple Thanksgiving. I added sweet potatoes, used coconut cream, blended a small portion of it for thickness and added sugar snap peas at the very end.

Reflecting on Thanksgiving of how very grateful I am to Minimalist Baker for always taking me to a happy place when using your inspiring and delicious recipes. Loved this soup as I do all your recipes. So tasty and healthy. I used yellow mung beans instead of the red lentils and added slightly more coconut milk and vegetable stock as was a tad thick.

But otherwise, followed recipe and it came out great. Will definitely be a go to recipe. I found that to be spot on. Next time I will definitely double for leftovers. Please enable JavaScript in your browser to complete this form. Skip to primary navigation Skip to main content Skip to primary sidebar Search for.

Facebook Instagram Pinterest Twitter YouTube. Search for. Rich with flavor, fiber, and protein and incredibly comforting.

The perfect minute healthy meal or side! Author Minimalist Baker. Print SAVE SAVED. Prep Time 5 minutes minutes. Cook Time 25 minutes minutes. Total Time 30 minutes minutes. Servings 4 Bowls. Course Entrée, Side. Cuisine Gluten-Free, Indian-Inspired, Vegan. Freezer Friendly 1 month. Does it keep?

Cook Mode Prevent your screen from going dark. Ingredients US Customary — Metric. FOR SERVING optional Fresh lemon or lime juice Cilantro Coconut cream.

Instructions Heat a large rimmed skillet or pot over medium heat. Once hot, add water or oil and shallot. Sauté for 3 minutes, stirring frequently, until softened and slightly browned. Add garlic, ginger, and serrano pepper and sauté for another minutes. Then add carrots and a pinch of salt and stir.

Cook for minutes more, stirring occasionally. Add vegetable broth and coconut milk and increase heat to medium high. Bring to a low boil. Then add lentils and stir. Once the mixture comes back to a low bubble, reduce heat to low or until you achieve a gentle simmer.

Add coconut aminos and curry powder and stir once more. If the mixture becomes too thick, you can add more coconut milk or vegetable broth as needed. We added a bit more of each to thin. Divide between serving bowls and garnish with fresh cilantro and lemon juice or a little fresh coconut milk or cream optional.

Store cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat on the stovetop until hot, adding more vegetable broth to thin as needed.

Serving: 1 serving Calories: Carbohydrates: Did You Make This Recipe? Facebook Twitter Pin It. Recipes Vegan White Bean Pot Pie Soup.

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All comments I made this Questions. This soup was so yummy and very easy to make! Will absolutely be remaking!! Thank you for the lovely review!

Thank you for sharing your experience! Spinach sounds wonderful in this. Thank you for the lovely review, Elizabeth! Thank you for sharing! So glad everyone enjoyed. Thanks for the lovely review, Jocelyn! Thanks so much for sharing! The coconut aminos balances a lot of the flavors, that might be the issue!

Hi Lisa, Yes, reducing the liquid and adding them at the end should work great! Thanks for the great review, Teres. So glad you enjoyed! Thanks for the lovely review, Alex, so glad you enjoy this recipe! Could I use coconut cream instead of coconut milk? We take our time sautéing the onions, ginger and garlic so they transform from raw harshness to a sweet, savoury flavour base.

Then we cook off the two spices to make the flavour bloom. These two little steps make all the difference so we only need water for this curry, no stock! Lentils — use any dried lentils or canned here. Brown, green, red, yellow, whether split or whole OR any type of dried split peas.

Green split peas will result in an an interesting colour in your pot, but it will still be phenomenally delicious. Just be mindful of using SPICY curry powder — check the label! Garlic and ginger — while fresh is ideal followed by jarred , powder is a sufficient substitute;.

The key step here is sautéing the onions, garlic and ginger over a low-ish heat until tinged with gold, and they transform into a sweet, savoury flavour base for the sauce so we only need water instead of stock or broth.

Then we also cook off the curry powder and turmeric which lets the spices bloom before adding the lentils and everything else in to simmer away. Just LOOK at that incredible sauce!

So creamy! Loaded with flavour! There are not enough exclamation marks in this world!!! Basmati is on theme being a curry and all though plain white rice or brown rice is just fine too.

And if you really want to go all out, add a side of flatbread: Either real-deal naan or my general-purpose flatbread an easy, no yeast recipe and I serve it as naan all the time with Indian curries. Now, go forth and experience the greatness that is lentils!!

Hungry for more? Subscribe to my newsletter and follow along on Facebook , Pinterest and Instagram for all of the latest updates. Like all of us. You just need to cook clever and get creative! Your email address will not be published. Notify me via e-mail if anyone answers my comment. This recipe, like all your recipes, is awesome.

Packed with flavor and quick to assemble and cook. One of our favorite RTE recipes. My husband loves dahl and this is a perfect recipe.

As with most of your recipes, I make it as directed. This is absolutely delicious! After tasting it, I sent the recipe to everyone I know who cooks. This will be a new go-to for us! I found adding some lemon juice at the end really enhanced the flavours.

Thanks for another brilliant recipe Nagi!! Thank you. We used red split lentils and served with fresh garlic naan RTE recipe , rice and yoghurt.

Filling, flavourful and fabulously simple to pull together. Do try it!! Made it yesterday evening, it was super delicious! My kids also loved it! Soooo good!! Doubled the recipe to freeze leftovers and added a little extra cayenne 🙂. This curry is amazing!!

So delicious. Did add some veg and potato but flavour was famtastic. This is so delicious.

This lentil recipe is an Cury opener — an incredible Nutrient-rich meals for diabetics coconut Lentil Curry made with just TWO spices! Lentls this with any type of dried lentils, canned, or even split peas! This is knock-your-socks-off good, and proof that you can eat amazing food on a budget. I apologise wholeheartedly Nagi!! Amazing recipe, please try this people. This meat-free lentil curry recipe is rrcipe a tasty main dish that pairs beautifully Ayurvedic vitality tonic white rice, Lenrils rice or naan. It has a delicious complexity rexipe flavor, the Lentils curry recipe make it a Immune system protection choice, durry the Boosting immune system milk adds some body to make it more substantial. And by using a the homemade spice blend here which is basically a curry spice blend you can control the amount of heat that goes into the dish making it as mild or spicy as you prefer. I think it would be quite different without. Adding more broth then some heavy cream or Greek yogurt in its place near the end may work. More Comments.

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Lentils and Rice - You’ll want to MEAL PREP this ONE POT HIGH PROTEIN dish the rest of the year