Red Lentil Coconut Curry (03.25.13)

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by Jennifer Burns, Dan’s Market

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 tablespoon fresh ginger, finely diced
  • 2 garlic cloves, finely diced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 teaspoon curry powder
  • 2 cups water
  • 1 1/2 cups dried red lentils (10 oz)
  • 1 (13- to 14-oz) can unsweetened coconut milk, divided
  • 1 cup snap peas, tripped, cut into ½ inch pieces
  • 2 cups spinach, loosely packed
  • 1/4 cup fresh cilantro, chopped or torn
  • 3 green onions, diced
  • Salt and Pepper, to taste

Bring a Dutch oven or soup pot up to a medium heat. Sauté the onion, ginger, garlic, cumin, coriander, curry, salt and pepper for 3-4 minutes.

Add water, lentils and ¾ can of the coconut milk; simmer, covered, stirring occasionally for 15 minutes. Stir in snap peas and remaining coconut milk, salt and pepper, to taste; cook for 3-4 minutes. Mix in the spinach. Top with cilantro and green onions; serve immediately.