- 1 cup brown lentils
- 3 cups organic chicken stock. You can also use vegetable stock, beef stock, or water
- 1 cup finely diced purple onion
- 1 finely chopped jalapeno – optional
- 3 cloves garlic, crushed or finely diced
- 1 tsp fresh ginger root, grated
- 1 Tbsp EVOO
- 1 heaping tsp of turmeric powder
- 1/4 tsp cumin powder
- 1/4 tsp coriander powder
- 1/4 – 1/2 tsp Kashmiri chili powder
- Salt and pepper to taste
In a sauté pan, sauté purple onion, jalapeno, and ginger in EVOO until soft, about 3-5 minutes. Add garlic, spices, and a splash of water. Cook until spices are tempered, about 2-3 minutes.
Add stock or water and bring to a rolling boil. Add lentils, reduce heat to low, and simmer with the lid on.
Cook until the lentils are tender, about 60-75 minutes. Add water if needed. Cook longer if you prefer softer lentils.
Salt and pepper to taste.
Lentil curry options: After fully cooked lentils, add a splash or up to a 1/4 cup of heavy cream to create a more luxurious version.
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