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You’ll love this lentil curry because of its rich, velvety texture and bold, fragrant flavors. Also, you can make it with minimal effort for a wholesome, warm, and delicious weeknight dinner.

⭐️ INGREDIENTS
1½ tablespoon (15 grams) olive oil
1 medium (70 grams) onion chopped
2 cloves garlic grated
1 inch (2½ cm) ginger grated
2 teaspoons curry powder
1 teaspoon cumin
⅓ teaspoon red pepper flakes
1 teaspoon turmeric powder, optional
1 teaspoon coriander, optional
2 cups (500 grams) vegetable stock or more if you prefer a more soupy curry
1 small can (15-ounce) (400 grams) crushed tomatoes
1 small can (14-ounce) (400 grams) coconut milk
1 cup (220 grams) of red lentils,best if split red lentils
1 teaspoon salt
⅛ teaspoon black pepper
1 teaspoon garam masala optional

SERVING SUGGESTIONS
4 wedges lemon
1 handful cilantro or flat-leaf parsley
4 tablespoons Greek-style yogurt or unsweetened non-dairy yogurt
2 cups (400 grams) basmati rice

❤️ Nico & Louise
Theplantbasedschool.com

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