Easy Weeknight Lentil Curry
Quick and nourishing lentil curry that's easy enough for a go-to weeknight meal.
Servings 6 people
Ingredients
- 1-2 tbsp olive oil
- 1 large onion, diced
- 1 red pepper, diced OR one 16 oz bag of frozen peppers and onions
- 2-4 cloves garlic, minced a recipe can almost never have enough garlic
- 1 tsp ginger, grated
- 1 tbsp curry powder
- 2 cups red lentils
- 4 cups vegetable stock/broth
- 1 can coconut milk Light or full fat coconut milk works
- 1/2 tsp salt
- 1 tbsp lime juice
- 1 bunch kale, de-stemmed and chopped (optional) or a few handfuls of spinach
Instructions
- Heat a stock pot over medium heat, add the olive oil, onion, and pepper (or frozen peppers and onions if using)
- Saute onions and peppers until they become soft, then add garlic and saute another minute.
- Add ginger, curry powder, and lentils, stir.
- Add stock, coconut milk, and salt. Bring to a boil.
- Once boiling, lower heat to a simmer and cook for about 20 minutes longer or until lentils are soft and cooked through.
- While the lentils are simmering, and rice is cooking, prepare the kale.
- Heat a pan over medium heat, add olive oil, and saute the kale until bright green. Add seasoning to your liking (I use garlic powder and salt)
- Once lentils are cooked, add lime juice.
- Use an emulsion blender to blend about half the curry, or transfer half to a blender and return the mixture to the pot.
- Top with kale and enjoy!
Notes
To make this recipe even easier, you could simply stir in raw kale or spinach until wilted and bright green. I just prefer crispier kale with a little more flavor. This recipe is great and more filling when served with rice or a hearty bread, like sourdough.