Curried Lentils and Greens

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

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

Ingredients

Asia
Pakistan
India
Sri Lanka
Main course
Gluten-free
Vegan

Ingredients

Method