Ingredients
Base Ingredients
- 1 tablespoon neutral vegetable oil (such as refined avocado or grapeseed)
- 1 white or yellow onion (chopped)
- 2 cloves garlic (minced)
- 1 tablespoon fresh ginger (peeled and minced)
Spices
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
Main Ingredients
- 1 cup red lentils (picked over)
- 1 cup peeled and cubed sweet potato or winter squash (about 1 small potato)
- 1 14.5-ounce can diced tomatoes and their juices (1 1/2 cups)
- 2 1/2 cups water
- 3/4 teaspoon salt (plus more as needed)
- 1 small bunch kale (or another leafy green of choice, washed and chopped)
- 1 cup full fat coconut milk
Finishing Touches
- Freshly ground black pepper (to taste)
- Lime juice (to taste)
Serving Suggestions
- Naan bread
- Cooked rice or quinoa
- Chopped cilantro
Instructions
- Sauté Aromatics: Heat the vegetable oil in a medium-sized pot over medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until the onion becomes translucent and soft. Add the minced garlic and ginger, cooking for an additional 2 minutes while stirring constantly to release their flavors. Stir in the cumin, turmeric, coriander, and cinnamon, cooking the spices with the aromatics for about a minute until fragrant.
- Add Lentils and Vegetables: To the pot, add the red lentils, peeled and cubed sweet potato or winter squash, diced tomatoes with their juices, water, and salt. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 15 minutes to allow flavors to meld and lentils to cook through.
- Incorporate Greens and Finish: Uncover the pot, stir the mixture gently, then add the chopped kale. Mix it in thoroughly, cover the pot again, and cook for another 5 minutes until the kale is wilted and tender. Finally, stir in the full-fat coconut milk or cashew cream to create a creamy texture. Taste and adjust seasoning with additional salt, freshly ground black pepper, and lime juice to your preference.
- Serve: Serve the creamy tomato coconut red lentils hot, accompanied by naan bread, cooked rice, or quinoa. Garnish with chopped cilantro if desired for added freshness and flavor.
Notes
- Red lentils cook quickly and tend to break down, creating a naturally thick, creamy texture.
- Adjust water quantity slightly if you prefer a thinner or thicker consistency.
- Substitute kale with spinach, collard greens, or chard if preferred.
- For a nut-free version, use only coconut milk instead of cashew cream.
- This dish is great for meal prep and tastes even better the next day after flavors meld.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Vegetarian
