Lentil Curry

Warm, gently spiced lentils with vegetables and coconut milk make an unexpectedly brilliant breakfast—it fills you up, tastes incredible, and feels like you're genuinely treating yourself first thing.

Ingredients:

• 2 tablespoons oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1 cup red lentils
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 2 cups chopped vegetables (carrots, bell pepper, spinach)
• Salt and pepper to taste
• Fresh cilantro for serving

Method:

1. Heat oil in a large pot and sauté onion until soft, about 5 minutes.
2. Add garlic, curry powder, and cumin; cook for 1 minute until fragrant.
3. Stir in lentils, tomatoes, coconut milk, and broth.
4. Bring to a boil, then reduce heat and simmer for 15 minutes until lentils begin to soften.
5. Add your vegetables and simmer another 10–15 minutes until lentils are tender and veggies are cooked through.
6. Season with salt and pepper, garnish with cilantro, and serve warm.

Full recipe at Cookie and Kate →

Chef's tip: Make a double batch on Sunday—lentil curry tastes even better reheated, so you've got breakfast sorted for the entire week.