red lentil & tomato curry

This is one of those super quick, delicious, weeknight dinners you will want to have in your meal rotation! It is insanely easy and nourishing. I love to add a bunch of spinach at the end too! I love using lentils (and other legumes) for protein because of their cancer fighting, blood sugar lowering, and stroke reducing properties! The high fiber content in lentils prevents blood sugar levels from rising rapidly after a meal as well as lowering cholesterol levels!

red lentil & tomato curry
recipe from yotam ottolenghi via bon appetit
serves 2

ingredients

2 tablespoons virgin coconut oil or extra virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 2½-inch piece ginger, peeled, finely grated
1 tablespoon curry powder
¼ teaspoon crushed red pepper flakes
¾ cup red lentils
1 14.5-ounce can crushed or diced tomatoes (BPA-free can)
½ cup finely chopped cilantro, plus leaves with tender stems for serving
1 13.5-ounce can unsweetened coconut milk, shaken well (BPA-free can, no guar gum)
lime wedges (for serving)
salt & pepper to taste
1 cup dry brown rice
a few giant handfuls of spinach (optional)

directions

add dry rice and 2 cups of filtered water to small saucepan. cover, bring to boil then turn down to simmer. cook until water is absorbed.

heat oil in a medium saucepan over medium. cook onion, stirring often, until softened and golden brown, 8–10 minutes. add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. add lentils and cook, stirring, 1 minute. add tomatoes, ½ cup cilantro, a generous pinch of salt, and 2½ cups filtered water. set aside ¼ cup coconut milk for serving and add remaining coconut milk to saucepan. bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 15-20 minutes. add greens and stir and season with more salt and pepper if needed.

to serve, divide rice and curry among bowls. drizzle with reserved coconut milk and top with more cilantro. serve with lime wedges.

this curry can be made 3 days ahead. let cool; cover and chill.