Curried Lentils and Greens

Name: Curried Lentils and Greens
Yield: Serves 2–4 people.
Cuisine: Pakistani
Ingredients: 3–4 cups (90 g–120 g) greens, chopped (use spinach, chard, and/or kale); Kosher salt and fresh cracked pepper to taste; Cilantro, coconut milk, and hot sauce for garnish; 2 tbsp (30 ml) lime juice; 2 tbsp (30 ml) vegetable oil; 2 tbsp (15 g) ginger, finely minced; 1 onion, finely chopped; 1 tsp (3 g) ground turmeric; 1 tsp (3 g) ground cumin; 1 tsp (2 g) ground coriander; ½ tsp (2.5 g) ground cinnamon; 1 cup (210 g) red lentils, cleaned and picked over (see note); 2–3 cups (475 ml–700 ml) vegetable broth; 1 can (400 ml) coconut milk; 2–3 garlic cloves, finely chopped

Preparation info

Serves
2–4
people.

Difficulty
Easy

Appears in

Seed to Table

By Luay Ghafari

Published 2023

About

This lentil coconut curry is one of my go-to recipes, and it comes together pretty quickly using staple pantry ingredients. It is satisfyingly hearty, and it is inherently vegan. As a child growing up in the Middle East, I was exposed to recipes and the taste of foods from India, Sri Lanka, and Pakistan. These spices and flavors have been prevalent in Middle Eastern dishes for centuries largely because of the spice trade routes that ran from the Indian subcontinent through the Arab world an