Curried Tomato Coconut Lentils with Gingery Yogurt

1. Sauté Onions

Warm a tablespoon of olive oil over medium heat in a saucepan or a Dutch oven. Once heated, add a medium-sized yellow onion, roughly chopped, and sauté for about 5 to 7 minutes until soft and translucent.

2. Toast Spices

Introduce 2 teaspoons of curry powder and 1 teaspoon of cumin seeds to the pan. Toast them for just a minute to release the aromatic oils and enhance the flavors.

3. Add Lentils and Liquids

Stir in 1 cup of dried lentils. Pour in ½ cup (120 ml) of water, a 14.5-ounce can of diced tomatoes, and a 13.5-ounce can of coconut milk. Add ¼ teaspoon of red pepper flakes and season with 2 teaspoons of sea salt. Bring to a gentle simmer and cook for about 40 minutes.

4. Prepare Gingery Yogurt

In a small bowl, combine 1 cup of whole-milk yogurt with 2 teaspoons of freshly minced ginger and a pinch of sea salt.

5. Serve

Once the lentils are cooked through, serve them warm with a generous dollop of the gingery yogurt on top.