5.0
(7)
Your folders
Your folders
Export 17 ingredients for grocery delivery
Step 1
In a dutch oven, heat olive oil over medium heat. Add the yellow onion, salt, pepper, garlic and ginger. Saute, stirring, until the onions are tender, about 4 minutes.
Step 2
Add the paprika, curry powder, cayenne, cinnamon, cumin, turmeric and tomato paste. Toast spices, stirring, until very fragrant, about 2 minutes.
Step 3
Add the lentils and stir to incorporate. Once incorporated, add the broth and bay leaf and stir to combine.
Step 4
Bring lentils to a boil. Once boiling, reduce to a simmer, cover and cook, stirring occasionally, until lentils are almost tender, about 20 minutes. They should still have a little bit of a bite to them at this time.
Step 5
Add the coconut milk and stir to combine. Cook, uncovered and stirring often, until the lentils are tender, but not mushy, 5 to 10 more minutes. Once the lentils are tender, stir in the fresh lemon juice. Taste, and add salt to taste.
Step 6
Top with fresh cilantro. Serve however you please and enjoy!
Your folders
myeverydaytable.com
10 minutes
Your folders
familieoverdekook.nl
Your folders
taste.com.au
4.8
(8)
15 minutes
Your folders
cafedelites.com
30 minutes
Your folders
cooking.nytimes.com
Your folders
simplyrecipes.com
4.6
(94)
20 minutes
Your folders
pinchofyum.com
4.7
(93)
15 minutes
Your folders
foodnetwork.com
4.8
(362)
35 minutes
Your folders
bonappetit.com
4.1
(1.1k)
Your folders
twosleevers.com
4.8
(152)
20 minutes
Your folders
healthynibblesandbits.com
5.0
(10)
40 minutes
Your folders
cookwithmanali.com
5.0
(15)
30 minutes
Your folders
allrecipes.com
4.4
(3.0k)
50 minutes
Your folders
wellplated.com
4.8
(17)
25 minutes
Your folders
sortedfood.com
Your folders
cooking.nytimes.com
5.0
(799)
Your folders
themodernproper.com
45 minutes
Your folders
simple-veganista.com
5.0
(15)
40 minutes
Your folders
food.com
5.0
(412)
30 minutes