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The best strawberry matcha latte with smooth matcha, sweet strawberries, and creamy milk. A beautiful and refreshing drink perfect for any time of day.
1 cup (~190 g) red lentils
4 tbsp avocado oil or olive oil
4 cloves garlic, finely minced
2-inch piece fresh ginger, finely minced
2 serrano peppers, finely minced
1 tsp ground cumin
1 tsp cayenne pepper
½ tsp ground coriander
2 tsp curry powder
1 tsp garam masala
1 tsp ground turmeric
1 tsp kosher salt (adjust to taste)
1 tsp freshly cracked black pepper
1 (13.5 oz / 400 ml) can full-fat coconut milk
1 (14 oz / 400 g) can crushed tomatoes
1 tbsp lemon juice
½ cup fresh cilantro, roughly chopped
Prepare the lentils
Rinse lentils under cold water until the water runs clear. Soak for at least 6 hours or overnight for better texture and digestion.
Cook aromatics
Heat oil in a large skillet over medium-high heat. Add garlic, ginger, and serrano peppers. Cook for about 3 minutes, stirring frequently.
Add spices
Stir in cumin, cayenne, coriander, curry powder, garam masala, turmeric, salt, and black pepper. Cook for 30–60 seconds until fragrant.
Simmer the curry
Add lentils, crushed tomatoes, and coconut milk. Stir well, reduce heat to low, and partially cover. Simmer for 20–25 minutes until lentils are soft and creamy.
Adjust consistency
If lentils are not fully tender, add a bit of water and cook for an additional 5 minutes.
Finish the dish
Stir in lemon juice and chopped cilantro. Adjust seasoning as needed.
Serve
Serve hot with rice or flatbread and garnish with extra cilantro.
Soaking lentils improves digestion and reduces cooking time.
Adjust spice level by reducing cayenne or serrano peppers.
This curry thickens as it sits—add water when reheating if needed.
Great for meal prep and tastes even better the next day.
Find it online: https://allrecipesmade.com/spicy-red-lentil-curry/