Curried Red Lentils
Author: Ariel Hinkle
Recipe type: Soup
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4
- 3 Tbsp vegan butter (I like to use Earth Balance)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tsp turmeric
- 2 tsp Garam Masala
- 2 tsp cumin
- 1 tsp sea salt
- 1 (14 oz) can diced tomatoes
- 1 (14 oz) can tomato sauce
- 2 cups red lentils
- 1 Tbsp lemon juice
- 4.5 cups water
- 1 (14 oz) can full-fat coconut milk (reserve for end)
- Melt vegan butter in a medium-size sauce pan over medium-high heat. Add chopped onion and minced garlic. Sauté until translucent and fragrant, being careful not to brown garlic.
- Add spices, and stir until well combined.
- Add all remaining ingredients (except coconut milk) to sauce pan and stir to combine.
- Bring to a boil, then reduce to a simmer. Cover and cook until lentils are tender, stirring occasionally.
- Remove from heat, and stir in coconut milk. If desired, whiz with an immersion blender or in a regular blender for a smoother texture.
- Serve hot with bread, or over rice.
Recipe by Seasoned with Sunshine at https://seasonedwithsunshine.com/curried-red-lentils/
3.5.3251