Homemade Tomato Lentil Curry
- Yield 4
- Prep 10 minutes
- Cook 30 minutes
- Total 40 minutes
Homemade Tomato Lentil Curry is a soup recipe on Avoteb. The yield on the card is 4. Plan on 40 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 tablespoon olive oil
- 1 medium white or yellow onion, peeled and diced
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon ground ginger
- 2 teaspoons ground turmeric
- 1/4 teaspoon cayenne
- 2 (15-ounce) cans fire-roasted crushed tomatoes (or 1 can crushed tomatoes + 1 can diced tomatoes)
- 1 (15-ounce) can coconut milk, divided
- 1 small sweet potato, peeled and finely diced (about 1 1/2 cups or 8 ounces)
- 3 cups veggie stock
- 1 cup green or brown lentils, rinsed and picked over
- fine sea salt and freshly-cracked black pepper, to taste
- chopped fresh cilantro, for garnish
Method
Sauté the veggies and spices: Heat oil in a large stockpot over medium-a hot burner. Tip in onion and sauté for 5 minutes, stirring occasionally, until softened. Tip in garlic and sauté for 1 minute, stirring occasionally. Tip in cumin, coriander, ginger, turmeric and cayenne and sauté for 1 minute, stirring frequently.
Tip in the tomatoes, 2/3 cup of coconut milk, sweet potato, veggie stock, lentils and stir to combine. Continue cooking until the soup reaches a let it bubble gently.
Let it bubble gently. Lower heat to medium-low to maintain the let it bubble gently. Lid and cook for 20-25 minutes, stirring occasionally, until the lentils are tender.
Salt Taste and season with salt and pepper as needed. (the cook added about 1 teaspoon salt and 1/2 teaspoon pepper.)
Plate Plate warm with rice and/or naan, drizzled with the remaining coconut milk and garnished with lots and lots of fresh cilantro.
