On nights when the air is cool and my legs are sore from a long day, this comforting dish is exactly what I need. There is something about the aroma of garlic and onions sizzling in curry that makes my heart melt. Adding a spoonful of ghee to the pot only makes it better and the flavor a little deeper.
Its a simple dish that takes about 30 minutes start to finish. I even made a big batch on New Year’s Eve for our friends to enjoy. It was a hit and filled us up just enough to still have room for some red velvet cake and vanilla ice cream.
Paired with basmati rice or thinned with broth into a soup, this is one of my most favorite recipes and I think it will become one of yours too.
1 TBS ghee, butter, or coconut oil
1 TBS curry powder or our very own Kosmic Kurry blend
1 yellow onion, chopped
3 cloves garlic, minced
1 tsp fine grain sea salt
2 cups red lentils, soaked and rinsed
4 cups vegetable broth
1 cup coconut milk
In a medium pot, add ghee and heat on medium low. Once ghee is warm, add curry powder and stir into the ghee until aromatic. Let simmer for a minute then add the onion, garlic and salt. Cook until onions are soft and translucent. Next, add in lentils and mix with the onions. Pour in the veggie broth, turn burner on medium-high, cover and bring to a low simmer. Let lentils cook for about 15- 20 minutes. They should get to a good soft consistency. Finally, stir in the creamy coconut milk and serve. Add a few chopped cilantro or basil leaves on top for a nice fresh flavor to go along with the creaminess of the coconut milk.