Who doesn’t love a hearty stew in the winter that warms you twice – both hot and spicy!

How to Make Lentils

1 cup raw lentils
3 cups low sodium vegetable broth

In a medium pot over a low flame, combine lentils and broth. Cover with lid slightly ajar and allow lentils to absorb all liquid. Set aside or refrigerate until ready to use.

Lentil Curry

1 Tbsp olive or coconut oil
1/2 medium red onion, diced
Pinch of salt
1-2 Tbsp red curry paste (spiciness to your preference)
Generous sprinkle of sugar
1 6-oz can tomato paste
1 14-oz can full fat coconut milk
1-2 Tbsp lemon juice (optional, for acidity)
Seasonings to taste: garlic powder, turmeric, ground ginger

In a pot over medium heat, swirl the olive or coconut oil. Add the onion and salt and sweat until translucent, about 5 minutes. Add the curry paste and sugar and saute until fragrant, about 2 minutes. Turn the heat to low and add the tomato paste and coconut milk, stirring until a thick sauce forms. Keeping the heat low will prevent the sauce from breaking. Season with optional lemon juice, garlic powder, turmeric, and ginger. Adjust spiciness if necessary.

Note: I recommend starting with 1 tbsp of curry paste per 2 people and work your way up. More can always be added at the end if it’s not quite to your liking. Red curry, especially the imported kind, can pack a punch. You can always add more, not less!