Lemon Lentil Curry (Vegan)

New recipe day! This one has been a family favorite around here. Miraculously, even my 3 and 5 year-old love it. This is the only curry to date that they have enjoyed… big win over here. If you are a parent, you’ll understand!

The lemon in this curry is the star. It brightens up the dish beautifully and the flavor combination is wonderfully refreshing. I like to pair this curry with jasmine rice but you can eat as is, with brown rice, basmati rice, or even naan. I hope that you enjoy. x

Recipe

You will need:

• 3 cloves garlic, minced
• 1/2 cup red onion, diced
• 3-4 carrots, peeled and sliced
• Zest from 1 lemon
• Juice from 1 lemon
• 1 tbsp curry powder
• 1 cup dried brown lentils
• 1 cup canned full-fat coconut milk (or 1/2 cup cashew cream if you prefer)
• 1-2 cups vegetable stock (I start with less and add more if necessary for consistency)

To make:

• In a large pan, add garlic, onion, carrots, lemon zest, lemon juice, and curry powder. Stir well and saute over medium heat for about 2 minutes.
• Add lentils, coconut milk, and vegetable stock. Bring to a boil. Once boiling, reduce to a simmer and cover. Let the lentils absorb the liquid and soften for about 45 minutes. Keep an eye and add more stock if you think it needs more.
• Once thickened and cooked, remove from heat and puree half the mixture using a handheld immersion blender or regular blender. This step is not necessary but we like the creamy consistency in our home!
• Serve with your favorite side.