Lentil Curry

This is the ultimate weekend feast starter—a warming, aromatic curry that fills your kitchen with the most intoxicating spice blend, yet stays gentle enough to feel comforting rather than challenging. It's vegetarian-friendly, feeds a crowd, and tastes even better the next day.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 cup red or green lentils, rinsed
• 3 cups vegetable broth
• 1 can (14 oz) coconut milk
• 2 cups diced vegetables (carrots, bell peppers, or spinach)
• 1 can (14 oz) diced tomatoes
• Salt and pepper to taste
• Fresh cilantro for garnish

Method:

1. Heat oil in a large pot over medium heat and sauté the onion until soft, about 5 minutes.
2. Add garlic and ginger, cook for 1 minute until fragrant.
3. Stir in curry powder and cumin, toasting for 30 seconds.
4. Add lentils, broth, coconut milk, and tomatoes. Bring to a simmer.
5. Add diced vegetables and cook for 20–25 minutes until lentils are tender.
6. Season with salt and pepper, garnish with cilantro, and serve with rice or naan.

Full recipe at Cookie and Kate →

Chef's tip: Toast your curry powder in a dry pan for 30 seconds before adding oil—this deepens the spices and makes the whole dish taste more vibrant and alive.