Coconut Curried Lentils; Fast and Easy

For a fast and easy weeknight dish that is LOADED with fiber and protein, give this recipe a whirl.

Ingredients

  • 2 tablespoons oil, olive oil or another kind is fine (don’t stress about oil, please)

  • 1 large yellow onion, finely chopped (about 2 cups)

  • 3 plum tomatoes, peeled and chopped (about 1 cup), or stewed can tomatoes

  • 3 garlic cloves, finely chopped (about 1 tablespoon) or 3 heaping tbs jar-lic

  • 1 tablespoon grated peeled fresh ginger (from 1 [2 1/2-inch] piece) or a heaping tbs of ground ginger

  • 1 teaspoon ground turmeric or curry spice

  • 1/2 pound dried red, green, brown or yellow lentils (about 1 1/4 cups), rinsed and drained

  • 1 1/2 cups water

  • 1 1/2 cups well-stirred unsweetened coconut milk

  • 2 teaspoons salt, plus more to taste 

  • 1 teaspoon grated lemon zest plus 2 tablespoons fresh or bottled lemon juice

  • 1 teaspoon black pepper, plus more for garnish

  • 1/4 teaspoon cayenne pepper, plus more to taste (optional)

  • Chopped fresh flat-leaf parsley, for garnish (optional)

  • Steamed white rice, for serving

Directions

  1. Heat oil in a large heavy-bottomed saucepan over medium. Add onion; cook, stirring occasionally, until lightly golden, 8 to 10 minutes. Add tomatoes, garlic, ginger, and turmeric; cook, stirring often, until tomatoes break down, 5 to 7 minutes.

  2. Add lentils, 1 1/2 cups water, coconut milk, salt, lemon zest and juice, black pepper, and cayenne pepper, if using, to pan; bring to a simmer over medium, stirring occasionally. Reduce heat to low; cover and simmer, stirring occasionally, until lentils are tender, 20 to 30 minutes. Season to taste with additional salt and cayenne pepper, if desired. Garnish with parsley and additional black pepper. Serve with steamed rice.