Soul-Warming Curried Red Lentils

It needs only a few basic pantry items, requires only one pot, and can be paired with a variety of salads, grains, fermented vegetables, or breads for a super healthy, very easy, infinitely versatile dish. It’s the busy person’s best friend.

For the best possible flavor, you can use fresh ginger, grind whole cardamom pods (you can do it with a blender or a morter and pestle), and/or garnish the lentils with roughly chopped, fresh coriander or cilantro leaves. The extra effort required for this is relatively minimal and really takes this dish to the next level.

That being said, I make this ALL THE TIME, and I don’t always want to take the extra time. So if you’re in a rush, use pre-ground spices and skip the extras. It will still be delicious.

Serves: 4 (250 calories each)

Prep Time: 5 minutes

Total Time: 40 minutes

Ingredients

• 300 grams red lentils (dry weight)
• 2 teaspoons vegetable bullion (can substitute with 1 tsp fine iodized salt or 2 cups low sodium liquid broth. Just reduce the water to 2 cups if you use liquid broth.)
• 4 cups (925 grams) water
• 1 Tablespoon (5 grams) fresh minced ginger (can substitute for 1 teaspoon dried ginger)
• 3/4 + 1/8 teaspoon dried coriander seed
• 1/4 + 1/8 teaspoon cardamom
• 1/4 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 1/8 teaspoon cinnamon
• 1/8 teaspoon garlic
• 1/3 cup unsweetened, unflavored milk of choice
  

Preparation

1. Weigh out the lentils in the pot and add the water and the vegetable bullion. Place the lentils on medium-high heat until the water reaches a rapid boil (About 5-10 minutes but the time will vary depending on the size of your batch and the type of pot you are using). Then reduce the heat to medium and bring the water to a simmer. The lentils will be frothing, but don’t worry about scooping it off; the froth is the pectin and natural starches being released and making the end product creamier.
   
2. Add the spices and stir.
   
3. Continue cooking, stirring every few minutes to prevent the lentils from sticking to the pot, until most of the water has been absorbed and the lentils are thick and creamy. It should take between 20-30 minutes. Once the lentils have broken down to a very creamy consistency, add your milk of choice, stirring as you go, until your preferred consistency has been reached.
   
4. Optional Step: If serving with rice, begin cooking it according to package instructions while the lentils are on the stove. If serving with cabbage slaw or a salad (which I highly recommend), prepare that now.
   
5. Adjust spices to taste. For more “smokiness” and heat, add smoked paprika or cracked pepper. For a little extra sweetness, add just a touch more dried coriander or cinnamon.