Blog | Tristan Kernan

“That some of us should venture to embark on a synthesis of facts and theories, albeit with second-hand and incomplete knowledge of some of them – and at the risk of making fools of ourselves” (Erwin Schrödinger)

Red Lentil Curry

I've wanted to document my recipes somewhere for the longest time and I am finally ready to sit down and do so. I am a vegetarian and tend towards simpler one pot meals that I can batch prep (curries, chilis, etc). I'll spare the long intro and jump into the recipe.

Ingredients

Makes 4 servings

  • •1 russet potato, cubed
  • •1 small onion, diced
  • •1 red bell pepper, diced
  • •1 cup red lentils
  • •1 cup spinach (sub frozen kale)
  • •3 garlic cloves
  • •2 cups vegetable stock
  • •1 cup water
  • •1 medium carrot
  • •1 can coconut milk
  • •1 tbsp red chili powder
  • •1 tbsp curry powder
  • •1/2 tsp ginger
  • •Oil (olive or coconut)
  • •Salt and pepper to taste
  • •Yoghurt
  • •Naan, pita or sourdough bread

Steps

  1. 1.Heat oil in pot. Add garlic, onion, carrot. Cook for a few minutes.
  2. 2.Stir in spices. Cook for one minute.
  3. 3.Add lentils, potato, vegetable stock, and water. Bring to boil, let simmer for 10 minutes.
  4. 4.Stir in coconut milk and spinach. Generously add salt and pepper. Return to boil and simmer for 5 minutes.
  5. 5.Serve in bowl with heap of yoghurt and bread.

Notes

This is a flexible recipe: potato can be dropped, onion and peppers can be frozen (when cooking frozen veggies, the trick is to heat just the veggies with no oil yet, letting the water boil off before adding oil), spices can be pretty much any mix of traditional curry spices. Swapping the lentils for chickpeas would also work, maybe with less liquid volume.