We are so excited to share this recipe with you! This week we developed an amazing super flavorful perfectly hot curried lentils. this recipe has a ton of seasonings and therefore a TON of flavor. This is so earn nd so filling. The first time we made it we made enough to feed an army on accident, so now we adjusted the recipe to make a more rasonable amount. This amazing flavor and perfect heat will keep you toasty and full in February.
Now, even though we made like the most incredible curried lentils we will let you know that you can customize it to your specific taste. Is you don’t like spicy then leave ot the hot curry and the cayenne. More than likely you may need to make a trip to the grocery store for some of these seasonings as they’d may not be something you use all the time but trust me the end result is SO worth it.
The spiciness and complexity of flavors in this dish can be adjusted to your taste and what spices you have on hand.
- 2 tbsp olive oil
- 1 medium onion diced
- 1 tbsp minced garlic
- 3 cups vegetable or chicken broth
- 1 cup rinsed green or brown lentils
- 2 potatoes diced small
- 1/2 medium head cabbage cut in 1 inch pieces
- 1 tsp salt
- 1 tsp sweet curry
- 1 tsp hot curry (if desired) optional but then use an additional 1 tsp of sweet curry
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 1 tsp vindaloo optional
- 1/2 tsp ground cayenne optional
- 1/2 tsp berbere optional
- 1 15 ounce can coconut milk
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In large deep skillet or dutch oven cook onion in olive oil until tender.
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Add broth, lentils, potatoes, salt,,spices and cabbage. Simmer over low heat stirring occasionally lentils, potatoes, and cabbage for 20 minutes. Lentils and potatoes should be mostly cooked.
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Add coconut milk continue to simmer until most of the liquid is absorbed and the lentils and tender.
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Serve over rice with a dollop of plain greek yogurt if desired.
The spiciness and complexity of flavors in this dish can be adjusted to your taste and what spices you have on hand.
Sonja Starritt
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