Winter is the season of soups, stews and never wanting to leave the comforts of your home. Warm up with these curried lentils that go from minimal pantry ingredients to steaming on your table in 30 minutes. Plus, the ginger is enough to put it in the running as its own Jewish penicillin.
- 3 tablespoons olive oil
- 1 small onion, minced (a shallot or yellow onion works well)
- 1 tablespoon minced fresh ginger
- 2 garlic cloves, minced
- ½ teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 cup dried red lentils
- 1 13.5-ounce can full-fat coconut milk
- 1 teaspoon kosher salt
- Fresh lemon, cilantro and yogurt to serve
- Heat the olive oil in a saucepan over medium heat. Add the onion, ginger, garlic, coriander, turmeric and cumin and cook until softened (about 10 minutes).
- Add the lentils, coconut milk and salt to the saucepan. Fill the now empty can of coconut milk with water and add that as well. Turn the heat to high, stir everything together, and bring to a boil. Once boiling turn the heat down low and let simmer, stirring occasionally, until the lentils are soft (about 20 minutes).
- Serve the lentils hot over rice or with naan. Garnish with a squeeze of lemon, fresh cilantro and yogurt.