Name: Creamy Lentil Curry
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil; 1/2 cup onion, diced; 4 cloves garlic, chopped; 1 tbsp ginger, chopped; 1 cup tomatoes, chopped; 1 jalapeno, chopped; 3 tbsp tomato paste; 1 tsp cumin; 1 tsp coriander powder; 1 tsp curry powder; 1 tsp paprika; 1 tsp salt; 1 cup brown lentils, dried; 3 cups water; 1 cup heavy cream; 1/2 cup cilantro, chopped; for serving lemon

Estimate, per serving

Cal: 413
Protein: 15g
Carbs: 38g
Fat: 23g
Sodium: 127mg
Fiber: 16g

Ingredients

olive oil: 3 tbsp
oniondiced: 1 1/2 cup
garlicchopped: 12 cloves
gingerchopped: 3 tbsp
tomatoeschopped: 3 cup
jalapenochopped: 3
tomato paste: 9 tbsp
cumin: 3 tsp
coriander powder: 3 tsp
curry powder: 3 tsp
paprika: 3 tsp
salt: 3 tsp
brown lentilsdried: 3 cup
water: 9 cups
heavy cream: 3 cup3 cup
cilantrochopped: 1 1/2 cup
lemon: for serving

Method

01Heat oil in a large pot over medium-high heat. Add onions and sauté 3-4 minutes until lightly golden.
02Add garlic and ginger, sauté 30 seconds. Stir in tomatoes, jalapeno, tomato paste, and spices. Sauté 2-3 minutes.
03Add lentils and water, bring to a simmer. Reduce heat to low-medium, cover, and simmer 25-30 minutes until lentils are tender, stirring occasionally. Add 1/2 cup water if curry looks dry.30 min
04Stir in cream and cilantro. Turn off heat, cover, and let rest.
05Serve with rice or naan. Drizzle with lemon juice.

Fits

Vegetarian
Pescatarian