Spicy Red Lentil Curry

🥘 Ingredients

• dry red lentils 0.67 cup
• brown rice (optional)
• coconut oil 2 Tbsp
• garlic 3 cloves
• ginger 1 tsp
• carrots ½ cup
• red curry paste ½ tsp
• tomato paste 1 6-oz can
• vegetable broth 2 cups
• water 1 cup
• maple syrup 2 Tbsp
• turmeric ½ tsp
• coconut milk (optional) 0.33 cup
• cilantro (optional)
• pickled red onions (optional)
• pita or naan (optional)

1. 1

   Thoroughly rinse dry red lentils in a fine mesh strainer and set aside. If serving with brown rice (optional) , cook at this time.
2. 2

   Heat a large rimmed skillet over medium heat. Once hot, add coconut oil , garlic , ginger , and carrots . Sauté for 2 minutes , stirring frequently.
3. 3

   Add red curry paste and sauté for 2 minutes , stirring frequently.
4. 4

   Add tomato paste , vegetable broth , water and stir to combine. Then add lentils, maple syrup , turmeric , and stir.
5. 5

   Bring to a simmer over medium heat, then reduce heat slightly to low (or medium-low), and gently simmer for 20 minutes , or until lentils are tender. Stir frequently to incorporate flavors, and add more vegetable broth as needed if the mixture becomes too thick.
6. 6

   An optional (but recommended) step: stir in coconut milk (optional) for additional creaminess, and to balance the heat of the curry paste.
7. 7

   Taste and adjust seasonings as needed, adding more turmeric for depth of flavor, coconut sugar for sweetness/flavor balance, or a pinch of salt for saltiness.
8. 8

   To serve, divide brown rice (optional) and lentils between 2-3 (amount as original recipe is written // adjust if altering batch size) serving bowls and garnish with cilantro (optional) , pickled red onions (optional) , and pita or naan (optional) for dipping.
9. 9

   Store leftovers separately in the refrigerator for up to 4 days. Reheat on the stovetop, adding water as needed for moisture, or in the microwave.