These hearty, nutritious curried lentils are the perfect throw together dinner when you want something filling with minimal prep work.
Today, I’ve got a quick and easy recipe that you can throw together for dinner in no time. It consists of mostly lentils and spices which you may already have in your cupboard. Throw in a little coconut milk and kale, and you’ve got yourself dinner.
Sometimes on this blog, I feel like I get a little too carried away posting dessert recipes and neglect to post simple, nutritious savory recipes. What I typically consume for dinner is something I throw together with whatever I have on hand in the fridge mixed with a few staples from my cupboard. Always delicious, but I never really consider that to be a “recipe.”
Working in kitchens, my daily meal always consisted of throwing random foods in an over-sized bowl with a few sauces and devouring it like a wild animal who hasn’t seen food in days. I call it the compost salad – a little of this, a handful of that, the remainder of yesterday’s special, with a little hummus and lemon dressing thrown in. Best meal ever, I swear.
Since easy, thrown together recipes are what everyone enjoys, I thought it made sense to share some more effortless, yet flavorful meals to accommodate our busy lives.
Ways to modify your curried lentils
The great thing about these curried lentils is that they require minimal ingredients, so your prep work is cut way down. If you’re feeling like bulking it up or altering the flavor, here’s a few ideas:
- Saute shredded carrot with the onions for another layer of sweetness and nutrition.
- Add diced sweet potato when you add the lentils. Cut them small so they finish cooking with everything else.
- Double the amount of cardamom for a more distinct flavor.
- Make it a soup – add broccoli, cauliflower, peas, etc. and at least a cup of broth.
- 1 Tbsp Sunflower Oil
- 1 medium Onion, sliced
- 1 Tbsp minced Garlic (3-4 cloves)
- 1 Tbsp minced Ginger Root
- ¾ cup Red Lentils
- 1 ½ cup Coconut Milk
- 1 ¼ cup Water
- Handful of Kale, stems removed
- 1 ½ tsp Curry Powder
- 1 tsp Coriander
- ½ tsp Turmeric
- ½ tsp Cumin
- ⅛ tsp Cardamom
- ½ tsp Sea Salt
Heat oil in a pan over medium high heat. Add the onion and cook for 7-8 minutes until they start to brown. Add the garlic and ginger. Cook for a minute. Add the spices and a splash of water to form a paste. Stir.
Stir in the lentils, then add the water and coconut milk. Bring to a boil, then reduce heat to low and add the kale. Cover with a lid. Let simmer for 20 minutes or until lentils are soft. Serve with rice.