Golden lentil curry

Creamy, nourishing and satisfying

cooking time: 30mins difficulty: easy serves: 4

INGREDIENTS:

1/4 cup water or vegetable broth (or use oil instead if you are not avoiding it)

1/4 cup thinly sliced shallot (or onion)

3 cloves of garlic, minced

1 tbsp of ginger, minced

1 small serrano pepper, minced (seeds removed)

2 cups of thinly sliced carrots

3 cups of vegetable broth

3/4 cup of full-fat coconut milk

1 cup uncooked rinsed red lentils

2 tbsp of soy sauce

1 tbsp of curry powder

Salt and pepper to taste

INSTRUCTIONS:

1. Heat a large rimmed skillet or pot over medium heat. Once hot, add water (or oil) and shallot. Sauté for 3 minutes, stirring frequently, until softened and slightly browned.

2. Add garlic, ginger, and serrano pepper and sauté for another 2-3 minutes. Then add carrots and a pinch of salt and stir. Cook for 1-2 minutes more, stirring occasionally.

3.Add vegetable broth and coconut milk and increase heat to medium high. Bring to a low boil. Then add lentils and stir. Once the mixture comes back to a low bubble, reduce heat to low or until you achieve a gentle simmer.

4. Add soy sauce and curry powder and stir once more. Simmer the soup uncovered, stirring occasionally, for 12-16 minutes or until the carrots and lentils are tender.

NOTES:         

If the mixture becomes too thick, you can add more coconut milk or vegetable broth as needed.

Garnish with fresh cilantro and lemon juice or a little fresh coconut yogurt.

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