Curried Lentils

I haven’t made very many lentil dishes I really liked, but this one was a winner.  Its a quick, healthy, and inexpensive side dish.

This recipe has absolutely no relation to curry powder, which I can’t stand.  Instead, it uses curry paste, which is the base for stir-fried coconut curry dishes. I used homemade red curry paste, and put in about a tablespoon.  I’ve heard that commercial curry paste is really spicy, so if you use store-bought paste, start with a teaspoon and add more to taste.  Mine turned out very flavorful but not spicy which was perfect for the kids.  Make sure to cook the lentils until they’re soft and creamy – any variety will work, but I used regular green lentils.

I made these twice – once with yogurt and once with coconut cream.  I liked the coconut version better, but both were good, and coconut seems to be love it or hate it kind of food.  If using coconut cream, get a can of coconut milk, don’t shake it, and when you remove the top, there should be a thick layer of coconut cream.  Scoop off what you need, then stir the rest into the coconut milk and refrigerate.

• 1 T vegetable oil
• 1/2 medium onion, chopped
• 2 medium carrots, peeled and chopped
• 2 large cloves garlic, minced
• 1 c lentils, rinsed
• 2 – 2 1/2 c low sodium chicken or vegetable stock
• 1/2 tsp salt
• 1 tsp red curry paste (more to taste)
• 4 T plain yogurt or coconut cream

Heat oil in a saucepot over medium heat.  Add onion and carrot and saute until translucent, 5-7 minutes.  Add garlic and curry paste and saute 30 seconds.  Add lentils, stir to coat with oil, then add 2 c stock and salt.

Bring to a boil, then lower to a simmer, cover, and simmer 25-30 minutes until liquid is absorbed and lentils are cooked.  Add additional chicken stock if needed.

Stir in yogurt or coconut cream.