Spicy Coconut Curry Lentil Stew

Ingredients

• 1 cup 185 g dried red lentils
• 1 400 ml can coconut milk
• 2 cups (480 ml) vegetable broth
• 1/2 medium (about 75 g) yellow onion
• 3 cloves garlic
• 1 tbsp (about 15 g) fresh ginger
• 1 tbsp curry paste or curry powder
• 1/2 tsp chili flakes(optional)
• 1 tbsp soy sauce (or tamari)
• 1 tbsp lime juice
• to taste salt(optional)
• 2 tbsp, chopped fresh cilantro(optional)

Instructions

1. 1

   Prep (10 minutes): Rinse the lentils. Dice the onion and mince the garlic. Grate or finely chop the ginger.

2. 2

   Cook (35 minutes): In a pot over medium heat, sauté the onion with a splash of water until softened, about 3 minutes. Stir in garlic and ginger and cook 1 minute until fragrant.

3. 3

   Add curry paste/powder and chili flakes, stirring for 30 seconds. Add lentils, vegetable broth, and coconut milk. Bring to a gentle boil, then reduce to a simmer.

4. 4

   Simmer, stirring occasionally, until lentils are tender and the stew thickens, about 25–30 minutes.

5. 5

   Finish: Stir in soy sauce and lime juice. Taste and adjust salt if needed. If using cilantro, top before serving.