Curried Red Lentils with Coconut Milk

Adapted from Julia Turshen.

Serves 4

• 3 tbsp extra virgin olive oil

• 1–2 tbsp fresh ginger, peeled and minced

• 2 garlic cloves, peeled and minced

• 1 shallot, peeled and minced

• 1/2 tsp ground coriander or curry

• 1 tsp ground cumin

• 1 tsp ground turmeric

• 1 C split red lentils

• 1 13.5 oz can of full-fat coconut milk, shaken

• 1 tsp sea salt, and more if needed for seasoning at the end

• Freshly ground black pepper

• Optional: rice or quinoa, arugula or spinach, plain yogurt, cilantro, lime or lemon, poached egg, fried egg, radish, scallions

Instructions

In a large saucepan over medium heat, place the olive oil, ginger, garlic, shallot, coriander, turmeric, and cumin. Stir and cook until veggies are soft and spices fragrant, 5-7 minutes.

Add lentils, coconut milk, sea salt, and black pepper. Fill the empty coconut can with water and add that too. Stir, and bring to a boil.

Reduce the heat and simmer for 20 minutes or until the lentils are soft. Taste and season with sea salt and black pepper as necessary. Serve it any of the ways listed above. Lots of options for delicious combinations!