Overview

I can’t take full credit for this amazing recipe; the inspiration comes from a fantastic blog that does it beautifully. Although I put my spin on it, it’s pretty close to the original. If you get a chance, check out that version; it’s quite stunning!

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As we cruise through January—often dubbed the gloomiest month of the year—I’m really trying to stay productive and positive. So far, it’s been uplifting and refreshing, and I’ve actually enjoyed these first few weeks!

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The month is winding down, and I’ve got a long list of things I wish to tackle. But you know what? There’s always February to make those dreams happen. For now, let’s focus on this fabulous lentil dish!

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Notes About Lentils

• Lentils don’t need soaking, making them a quick-cooking legume. Just rinse them with cold water, pop them on the stove, and in about 15 minutes, they’re ready to go!
• The chili I used wasn’t overly spicy, but if you like a bit of heat, throw in a few chopped dried chilies with the garlic and ginger at the beginning.
• I added some cashew nuts for a delightful crunch. If nuts aren’t your thing or you have allergies, feel free to skip them!
• This curry is lovely served over rice. However, if you’re looking for a lighter option, it’s just as delicious on its own.

In a nutshell, this recipe is straightforward and quite forgiving. Huge thanks to the original creator for the inspiration!

Happy cooking, my friends!

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Ingredients

• 1 1/2 Cups red lentils
• 1 small onion, diced
• 2 Tablespoons olive oil
• 2 Tablespoons red curry paste
• 1 Teaspoon garam masala
• 1 Teaspoon hot curry powder
• 1 Teaspoon turmeric
• Pinch of sugar (optional)
• 4 cloves garlic, crushed
• 1-inch piece of ginger, grated
• 1 red chili, de-seeded and finely chopped
• 2 Tablespoons tomato paste
• 1/2 Cup coconut milk
• 1/2 Cup cashew nuts, roughly chopped
• Small bunch fresh cilantro, roughly chopped

Instructions

1. Prepare Your Lentils

   Start by rinsing the lentils under cold water. Place them in a saucepan, cover with water, and cook for about 15–20 minutes until fully tender. After cooking, drain them and set aside.

2. Cook the Aromatics

   In a large skillet over medium heat, combine the olive oil, ginger, and garlic. Stir for about a minute, then add the diced onion. Continue to cook for 8-10 minutes, allowing the onion to become soft and golden. Next, add the spices: red curry paste, garam masala, curry powder, turmeric, and chopped chili. Mix well and saute for 2-3 more minutes.

3. Combine with Lentils

   Stir in the cooked lentils, ensuring they’re well mixed. Then add in the coconut milk and bring everything to a gentle simmer. If you like, add a pinch of sugar for added flavor. Cover the skillet, reduce the heat to low, and let it simmer for 20-25 minutes.

4. Add the Finishing Touches

   Just before serving, toss in the cashew nuts (keep some aside for garnishing) and stir gently. Remove from heat and garnish with extra cashew nuts and fresh cilantro. Serve this delightful curry over rice for a complete meal!