Golden Lentil Curry


Dry spice mix: tablespoon: turmeric, curry powder, sweet paprika, onion, garlic

teaspoon: cumin, sage, black pepper, white pepper, salt

pinch: cayenne pepper, cardamom


Wet spice mix: crushed garlic or garlic paste, basil paste or 2 tablespoons of fresh basil

Dry ingredient: 1 cup peeled red lentils

Wet ingredients: 4 oz light cream, 2 oz canned diced tomatoes

Produce: red bell pepper, purple onion, spinach.


1. Dice the following (red bell pepper and purple onion) about two cups of the mix, add more peppers to increase the sweetness.


2. In a deep pan, melt some a tablespoon of ghee (coconut oil to be vegan)


3. Sautee your onion and pepper mix until veggies have soften. Use medium high heat, but reduce heat of onion starts to blacken)


4. Add two tablespoons of olive oil and stir


5. Toss is 1 cup of lentils and coat in oil and toast on medium heat for 4 minutes


6. Add in seasoning mix and quickly toss lentils to make sure nothing is burning or sticking together. (lots of seasoning will stick together, so add in more oil to loosen up) cook for 4 minutes.


7. Add in wet seasoning and stir until evenly distributed


8. Add in 2 cups of veggie broth and stir for 15 seconds-cook for 10-12 minutes until lentils are soft but not mushy.


9. Add canned diced tomato (marinara sauce will also work) and stir


10. Add 2 cups of spinach leaves and submerge leaves and cover with a tight lid-cook for 5-6 minutes


11. Once spinach has completely wilted, stir mixture. Add in more broth is too thick.


12. Cool mixture for 1 minute by turning off heat


13. Add in 4 oz of light cream (coconut cream for vegan)


14. Stir mixture well and cook an additional 5 minutes of low-medium heat until desired thickness


15. Let cool for 10 minutes before enjoying


Pairing: Basmati rice and Naan Bread

Plating: Serve next to rice with Fresh Coriander leaves and Lemon Wedge




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