Red Lentil Curry

This is another one of my favourites, and yet another gem from Andrea Palen. I like to add a significant amount of cayenne pepper to this for extra heat, especially in the dead of winter.

A heaping pile of spinach adds beautiful colour and wonderful nutrients to this dish.

Serves 4

1 cup dry red lentils

2 onions, chopped

3 cloves garlic, chopped

1 red pepper, thinly sliced

heaping pile of spinach or arugula

1 can coconut milk

1 tablespoon curry powder

1 tablespoon cinnamon

1/2 teaspoon cayenne pepper *optional* - add more if you want it hot

3 cups water

sea salt to taste

parsley to garnish

Sauté onions in olive until translucent.

Add cinnamon, curry powder and cayenne (if using) and sauté for 1 min. Add more oil if it’s sticking.

Add red lentils, coconut milk and water.

Simmer until lentils are soft (approx 30 min).

Stir in spinach or arugula.

Add sea salt to taste.

Serve hot and top with parsley.

This curry is delicious on its own, or served on a bed of quinoa or brown rice.

Naan bread makes for fun dipping too.