#curried lentils

[foodfuck]

curried lentils with sweet potatoes and hazelnuts

[thebakingbinch]

🥥🍛🥘🍛🥥Vegan coconut curried lentils! I just had this for dinner and it was DELICIOUS!!! This was an amazing meal, I highly recommend this to you guys, it’s so good. Makes the whole house smell delicious and it’s a great way to have a nice meal without meat (and dairy products if you desire). 🍋

Recipe: https://minimalistbaker.com/coconut-curried-golden-lentils-20-minutes/

[beauty-brains-and-booty]

Meal prepped curried lentils for lunches this week!

[inmicio]

Curried Lentils

[acelessthan3]

Must be batch cooking day!

The apple is just for snacking, and yes, that's a head and a half of minced garlic.

[eclecticedna]

Gluten free vegetarian curried lentils with yellow peppers and garlic and green onions with carrots and califlower and quinoa and wild rice.

[allwayshungry]

Curried Tomato Lentil Soup

For how flavorful this curry lentil soup is, this recipe is simpler than you might think. Start by sautéing onions over medium heat, and then add ginger, garlic, curry powder, and red pepper flakes and sauté a few minutes more. Next, stir in the tomatoes, lentils, water, coconut milk, sea salt, and freshly ground black pepper. Simmer until the lentils are tender, about 25 minutes, and finish the soup with chopped cilantro and a hefty squeeze of lime.

Serves: 4 to 6

Ingredients

2 tablespoons coconut oil

1 medium onion, chopped

4 garlic cloves, minced

3 tablespoons minced ginger

1 tablespoon mild curry powder (I use this one)

¼ teaspoon crushed red pepper flakes, more to taste

1 (28-ounce) can fire roasted diced tomatoes

1 cup dried French green lentils, rinsed and drained

2½ cups water

1 (14-ounce) can full-fat coconut milk

½ teaspoon sea salt, more to taste

Freshly ground black pepper

½ cup diced cilantro

2 tablespoons fresh lime juice

Instructions

Heat the oil in a large pot over medium heat. Add the onion and a pinch of salt and cook until soft and lightly browned around the edges, 8 to 10 minutes, reducing the heat to low as needed.

With the heat on low, add the garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes.

Add the tomatoes, lentils, water, coconut milk, ½ teaspoon salt, and several grinds of black pepper. Bring to a boil, cover, and reduce to a simmer, stirring only occasionally, until the lentils are tender, 25 to 35 minutes. If your soup is too thick, stir in ½ to 1 cup more water to reach your desired consistency.

Stir in the cilantro and lime juice. Season to taste and serve.

Notes

Store leftover soup in the fridge for up to 4 days. If it thickens too much in the fridge, stir in a little water while you reheat it until you reach your desired soup consistency. This soup also freezes well.

[eclecticedna]

Curried mushroom lentils with vegetarian beef flavored quinoa and root veggies and cream corn