Vadouvan Red Lentil Curry

Ingredients
2 tbsp olive oil, coconut oil, or ghee
1 onion, finely diced
5 garlic cloves, minced
1 inch fresh ginger, minced
Kosher salt, to taste
2 tbsp vadouvan
1 28 oz. can chopped tomatoes with juices
1 pound red lentils, washed and picked over
2 quarts water, vegetable, or chicken stock
2 large handfuls spinach, chopped
1 14 oz can (full-fat) coconut milk
Juice of 1/2 lime
Chopped cilantro
Salt & pepper, to taste
Directions
1. Heat the oil in a large soup pot over medium-high heat. Add the onion, cook, stirring until tender, about 5 minutes.
2. Add the garlic, ginger, salt, vadouvan, and stir until fragrant, 1 minute. Add the canned tomatoes and let brown, 4-5 minutes.
3. Stir in the lentils and water or stock. Bring to a boil, reduce heat, cover, and simmer for 40 minutes.
4. Add the spinach, coconut milk, and lime juice, and cook until the chard is wilted and the coconut milk heated through, about 4-5 minutes.
5. Top with chopped cilantro & s erve.
Vadouvan Red Lentil Curry
Rated 5.0 stars by 1 users
Category
Snack
Servings
4-6
Prep Time
10 minutes
Cook Time
30 minutes
Author:
Lizzy Briskin

Ingredients
2 tbsp olive oil, coconut oil, or ghee
1 onion, finely diced
5 garlic cloves, minced
1 inch fresh ginger, minced
Kosher salt, to taste
2 tbsp vadouvan
1 28 oz. can chopped tomatoes with juices
1 pound red lentils, washed and picked over
2 quarts water, vegetable, or chicken stock
2 large handfuls spinach, chopped
1 14 oz can (full-fat) coconut milk
Juice of 1/2 lime
Chopped cilantro
Salt & pepper, to taste
Directions
Heat the oil in a large soup pot over medium-high heat. Add the onion, cook, stirring until tender, about 5 minutes.
Add the garlic, ginger, salt, vadouvan, and stir until fragrant, 1 minute. Add the canned tomatoes and let brown, 4-5 minutes.
Stir in the lentils and water or stock. Bring to a boil, reduce heat, cover, and simmer for 40 minutes.
Add the spinach, coconut milk, and lime juice, and cook until the chard is wilted and the coconut milk heated through, about 4-5 minutes.
Top with chopped cilantro & serve.
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