Gluten-Free, Vegan, Serves 8

• 2 cups dried red lentils
• 1 can (14 oz) coconut milk
• 1 onion, diced
• 3 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated
• 2 carrots, diced
• 2 potatoes, peeled and diced
• 1 bell pepper, diced
• 1 can (14 oz) diced tomatoes
• 2 tbsp curry powder
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp cayenne pepper (optional for heat)
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Cooked rice or naan bread, for serving

Directions:

Rinse the lentils thoroughly and set them aside. In a large pot, heat some oil over medium heat. Add the onion, garlic, and ginger, and sauté until the onion becomes translucent and fragrant. Add the carrots, potatoes, and bell pepper to the pot, and cook for about 5 minutes, stirring occasionally. Add the lentils, coconut milk, diced tomatoes (with their juice), curry powder, turmeric, cumin, paprika, cayenne pepper (if using), salt, and pepper. Stir well to combine.

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 25-30 minutes, or until the lentils and vegetables are tender. Taste and adjust the seasoning if needed. Serve the Coconut Lentil Curry over cooked rice or with naan bread. Garnish with fresh cilantro before serving.