Ingredients:

  • 1 cup (200g) split red lentils, rinsed until water runs clear
  • 1 medium (110g) yellow onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 2 tbsp (30ml) neutral oil
  • 1 tsp (2g) ground turmeric
  • 1 tsp (2g) ground cumin
  • 1 tsp (2g) ground coriander
  • 1/2 tsp (1g) smoked paprika
  • 1 tsp (5g) salt
  • 3 cups (710ml) vegetable broth
  • 1 can (400ml) full-fat coconut milk
  • 1 tbsp (15ml) fresh lemon juice
  • 1/4 cup (15g) fresh cilantro, chopped

Instructions:

  1. Heat the oil over medium heat in a large pot. Add the diced onion and cook until translucent (about 5 minutes). Stir in the minced garlic and grated ginger, cooking for another 60 seconds.
  2. Lower the heat slightly and stir in the turmeric, cumin, coriander, and paprika. Stir constantly for 30–60 seconds until spices smell toasted and nutty.
  3. Add the rinsed red lentils and stir to coat them in the spice mixture. Pour in the vegetable broth, bring to a boil, then reduce heat to low, cover with a lid, and simmer for 15–20 minutes until lentils are soft.
  4. Stir in the coconut milk and salt. Simmer uncovered for another 5 minutes until the curry reaches a thick, velvety consistency.
  5. Remove from heat and stir in the lemon juice and fresh cilantro.