Red Lentil Curry (Vegan)

This satisfying curry is a meal in itself. It is lightly spicy and a bold orange color. Serve with rice, naan, and a green salad for a light dinner.

1 T coconut or avocado oil
1⁄2 a small onion, chopped
4 garlic cloves, grated or minced
2 inch knob of ginger, grated
1 t ground cumin
1⁄2 t ground coriander
1 t chili powder (or 1⁄2 t Indian red chili powder)
2 t curry powder
1 t garam masala
1 t ground turmeric
1⁄4 t cayenne, or to taste
1 t kosher salt
1⁄2 t ground black pepper
2 c vegetable broth
1 c split red lentils, rinsed in cold water
1 14-oz can crushed tomatoes
1 can full-fat coconut milk
Juice of half a lemon
3 T chopped cilantro

In a large Dutch oven or soup pot, heat the oil until hot, then add onion, garlic, and ginger with a generous sprinkling of kosher salt. Saute about 2 minutes. Stir in the cumin, coriander, chil powder, garam masala, turmeric, cayenne, salt, and pepper. Saute for 2 minutes more.

Add broth and scrape up any browned bits in the bottom of the pan. Add lentils and tomatoes, bring to a simmer, then partially cover the pot and turn heat to low. Simmer until the lentils are soft, about 20 minutes. If lentils need more time, add a little more liquid (broth or water) and cook a bit longer. Taste and add salt if needed.

Add coconut milk and cook over low heat until the stew thickens, another 5-10 minutes.

Add lemon juice and cilantro and taste for seasoning, adding salt if needed. Serve with rice and naan.