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Dinner for 5

Lentil Curry

Brown lentils simmer with toasted spices, aromatics, tomatoes, coconut milk, and fenugreek for a hearty curry.

$1.33per serving $
80 minstart to table
5servings

IndianVegetarianVeganDairy-freeBudgetFamilyDinners

Ingredients

  • 2 tsp ground coriander
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp turmeric
  • 1 tsp paprika
  • 1 tsp freshly ground black pepper
  • 3/4 tsp fennel seeds
  • 1/2 tsp mustard powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp cayenne pepper (optional)
  • 2 tbsp olive oil
  • 1 1/2 cups finely chopped yellow onion
  • 2 tbsp minced garlic
  • 1 1/2 tbsp peeled and minced fresh ginger
  • 3 cups vegetable broth
  • 1 can (15 oz) crushed tomatoes
  • 1 can (13 3/5 oz) coconut milk
  • 1 cup brown or green lentils
  • 2 tsp fenugreek leaves
  • salt to taste (optional)
  • 3 tbsp chopped cilantro

Steps

  1. Toast the coriander, cumin, turmeric, paprika, pepper, fennel, mustard powder, cinnamon, cloves, and cayenne in a large pot over medium heat for 2 minutes.
  2. Add the oil and onion, then cook for 8 minutes until softened.
  3. Stir in the garlic and ginger, then cook for 2 minutes.
  4. Add the broth, crushed tomatoes, coconut milk, lentils, and fenugreek leaves.
  5. Bring the curry to a boil, reduce the heat, cover, and simmer for 45 minutes until the lentils are tender.
  6. Season with salt and stir in the cilantro before serving.

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