---
comments: true
tags:
  - mediterranean
  - minimalist-baker
---
# :curry: Spicy Red Lentil Curry

![Spicy Red Lentil Curry][1]{ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 3 | 24 minutes |

## :salt: Ingredients

- :curry: 0.67 cup dry red lentils
- :rice: some brown rice (optional)
- :coconut: 2 Tbsp coconut oil
- :garlic: 3 cloves garlic
- :sweet_potato: 1 tsp ginger
- :carrot: 0.5 cup carrots
- :hot_pepper: 0.5 tsp red curry paste
- :tomato: 1 6-oz can tomato paste
- :stew: 2 cups vegetable broth
- :droplet: 1 cup water
- :maple_leaf: 2 Tbsp maple syrup
- :herb: 0.5 tsp turmeric
- :coconut: 0.33 cup coconut milk (optional)
- :herb: some cilantro (optional)
- :onion: some pickled red onions (optional)
- :flatbread: some [pita][2] or [naan][3] (optional)

## :cooking: Cookware

- 1 fine mesh strainer
- 1 large rimmed skillet

## :pencil: Instructions

### Step 1

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

### Step 2

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

### Step 3

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

### Step 4

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

### Step 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.

### Step 6

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

### Step 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.

### Step 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][2]
or [naan][3] (optional) for dipping.

### Step 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.

## :link: Source

- <https://minimalistbaker.com/spicy-red-lentil-curry/>

[1]: <../assets/images/spicy-red-lentil-curry.jpg>
[2]: <../breads/pita.md>
[3]: <../breads/naan.md>