Hearty Lentil Curry Recipe

Ingredients

For the Curry Base:

• 1 cup green or brown lentils (soaked for 30 minutes, optional)
• 2 medium potatoes, diced
• 2 medium carrots, sliced
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1-inch piece of ginger, minced
• 2 medium tomatoes, finely chopped (or 1 cup canned tomatoes)
• 2-3 tablespoons oil or ghee

Spices:

• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1 teaspoon paprika (or red chili powder, optional)
• ½ teaspoon ground cinnamon (optional)
• Salt and pepper to taste

Liquids:

• 4 cups vegetable stock (or water)
• 1 cup coconut milk (optional, for a creamier texture)

For Garnish:

• Fresh cilantro leaves
• A squeeze of lemon juice (optional)

Instructions

1. Prepare the Lentils:
   • Rinse the lentils under cold water until the water runs clear.
   • If time permits, soak them for 30 minutes to speed up cooking.
2. Sauté Aromatics:
   • Heat oil or ghee in a large pot over medium heat.
   • Add cumin seeds and let them sizzle for 30 seconds.
   • Stir in chopped onion, garlic, and ginger. Sauté until golden brown.
3. Add Spices and Tomatoes:
   • Add turmeric, coriander, paprika, and cinnamon. Stir for 30 seconds to release the aromas.
   • Stir in chopped tomatoes and cook until they break down and the mixture becomes a thick paste (about 5 minutes).
4. Add Vegetables and Lentils:
   • Toss in diced potatoes, carrots, and lentils. Stir well to coat them in the spice mixture.
5. Simmer the Curry:
   • Pour in the vegetable stock and bring to a boil.
   • Reduce the heat to a simmer, cover, and cook for 25-30 minutes (or until lentils and vegetables are tender). Stir occasionally to prevent sticking.
6. Optional Creaminess:
   • If using coconut milk, stir it in during the last 5 minutes of cooking for a rich, creamy texture.
7. Finish and Garnish:
   • Adjust salt and pepper to taste.
   • Sprinkle fresh cilantro on top and add a squeeze of lemon juice if desired.

Serving Suggestions

• Serve hot with naan bread, roti, or basmati rice.
• Add a dollop of yogurt for a cooling touch