Curried Lentils

Serve these lentils with whole-wheat pita or naan bread. Yellow lentils may be substituted for the red lentils.

Serves: 8Hands-on: 10 minutesTotal: 40 minutesDifficulty: Easy

Serves: 8


  • 1 Tbsp. canola oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 Tbsp. fresh grated ginger
  • 1 1⁄2 Tbsp. curry powder
  • 2 cups water
  • 2 cups light coconut milk
  • 1 1⁄4 cups red lentils
  • 1 can (14.5 oz.) diced tomatoes, drained
  • 1⁄4 cup cilantro leaves


  • Preheat the oven to 350°F.
  • Heat the oil over medium heat in a 3-quart Dutch oven. When hot, add the onion, garlic, and ginger and cook until the onion is softened and the vegetables fragrant, about 5 minutes. Stir in the curry powder, water, coconut milk, lentils, and tomatoes.
  • Bring the lentils to a simmer over high heat, cover, and bake until the lentils are very tender and resemble a thickened lentil soup, about 25 to 30 minutes. Stir in the cilantro just before serving.