50 minutes
A comforting and flavorful dish featuring lentils cooked in a spiced tomato and coconut sauce, served with a zesty ginger-infused yogurt.
tablespoons
Yellow Onion, roughly chopped
each
teaspoons
Cumin Seeds
teaspoons
Dried Lentils
cups
0.25 fluid ounces
Diced Tomatoes, canned
0 oz
Coconut Milk, canned
0 oz
teaspoons
teaspoons
Whole-Milk Yogurt, fresh
cups
Fresh Ginger, minced
teaspoons
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.
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