Coconut Lentils Curry

foodandwine.com

Grocery List

• 2 tablespoons refined coconut avocado oil
• 1 large yellow onion, finely chopped (about 2 cups)
• 3 plum tomatoes, peeled and chopped (about 1 cup)
• 3 garlic cloves, finely chopped (about 1 tablespoon)
• 1 tablespoon grated peeled fresh ginger (from 1 [2 1/2-inch] piece)
• 1 teaspoon ground turmeric
• 1/2 pound dried red lentils (about 1 1/4 cups), rinsed and drained
• 1 1/2 cups water
• 1 1/2 cups well-stirred unsweetened coconut milk
• 2 teaspoons kosher salt, plus more to taste 
• 1 teaspoon grated lemon zest plus 2 tablespoons fresh lemon juice
• 1 teaspoon black pepper, plus more for garnish
• 1/4 teaspoon cayenne pepper, plus more to taste (optional)
• Chopped fresh flat-leaf parsley, for garnish
• Steamed white rice, for serving

​Food Preparation

• Finley Chop one (1) Yellow Onion
• Peal three (3) plum tomatoes

Cooking Instructions

• stovetop - Dutch Oven Step 1 (10 Minute) - high-heat
  - sauté onions - 10 Minutes
• stovetop - Dutch Oven Step 2 (bring to simmer) - medium heat
  - add tomatoes, Garlic, Ginger, Turmeric 
  - stirring often, until tomatoes break down - 5-7 Minutes
  - stir occasionally bring to simmer 
• stovetop - Dutch Oven Step 3 (20-30 Minutes) - reduce heat
  - Add lentils, 1 1/2 cups water, coconut milk, salt, lemon zest and juice, black pepper, and cayenne pepper