One Pot Curry Lentils
6 portions
45mThis budget recipe is something I can eat all week long! It saves well in the fridge and goes wonderfully with some naan bread.
What you will need
3 cups Vegetable Broth
2 cloves Garlic
1/2 tsp Salt
1 Onion
13.5 ounce can Coconut Milk
1 cup Dried Lentils
1 1/2 Tbsp Curry Powder
1 1/2 cups Frozen Peas
2 Tbsp Olive Oil
(Nutritional facts 81 calories, 1.73 g fat, 12.86 g carbohydrates, 4.33 g protein, 0 mg cholesterol, 228 mg sodium)How to cook
1
Gather and portion ingredients.
2
Cut the onion in half and peel keeping the root end intact. Make a few cuts into the onion with the knife parallel to the cutting board. Then slice into strips and dice.
3
Smash the garlic with the flat side of the knife and remove the skin. Roughly chop.
4
In a pot with a well fitting lid, add the olive oil and bring to medium-high heat. Add the chopped onion and saute for a few minutes until translucent and lightly browned.
5
Add the salt and the garlic to the onion.
6
Pour the coconut milk and half of the broth into the pot.
7
Stir in the lentils.
8
Bring the liquid to a boil, add a lid and lower heat to a simmer. Simmer for about 30 minutes or until the lentils are softened and the liquid is mostly absorbed.
9
Add the second half of the broth, the curry powder and the peas to the pot.
10
Bring the lentils up to a boil and cook stirring for a few minutes until the lentils are fully tender.
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