Curried Red Lentils are a healthy and easy dish for weeknight dinners!
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These days, I need quick, healthy, and easy meals. Life with four kids - all with varying needs - leaves less time for meal planning and execution. These curried red lentils are always a hit, can be ready in 45 minutes or less, can be easily adapted, and are nutritionally great. This can also be made gluten-free, vegan, vegetarian, and dairy-free. While I have changed this recipe a fair bit and generally double it for my family, the original inspiration came from one of my favorite cookbooks, More With Less. I serve this over brown rice - just put it in your rice cooker with plenty of time to fully cook.
|Red Curried Lentils|
CURRIED RED LENTILS
1 c. red lentils (you can use brown or french, but texture will be different & cooking time maybe longer)
2 1/2 c. chicken, beef, or vegetable broth
1 bay leaf
1 tsp. salt
Bring to a boil and simmer for 20 minutes.
In a separate pan sauté together for 5-10 minutes:
1/4 c. butter, olive oil, or coconut oil
1 onion, diced
2 stalks celery, diced
2 carrots, peeled & diced
2 cloves garlic, minced
1 1/2 - 2 Tb. curry powder
Combine the veggie mixture and the lentils.
2 Tb. fresh lemon juice
2-3 Tb. fresh cilantro (plus more for serving)
Cook on low for just a few minutes stirring frequently to allow flavors to combine. Remove bay leaf before serving. Top with fresh cilantro and serve over rice, quinoa, or couscous.
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