Mixed Lentil Yellow Curry

I have been on a curry kick lately. As it is currently freezing cold where I live, I have consumed exorbitant amounts of ginger, and it has kept me afloat this season. The warmth of this dish along with the complex flavors from the spices makes this perfect winter comfort food. I hope you try it!

Ingredients

• 1 cup dry green lentils
• 1 cup dry red lentils
• 1-2 tsp. coconut oil
• 1 tsp. mustard seeds
• 1 tsp. cumin seeds
• 1 tsp. coriander seeds
• 1 tsp. fennel seeds
• 1 can coconut milk
• 3-5 tomatoes, diced
• 4 cups water
• ½ onion, diced
• 3-5 cloves garlic, minced
• 2 thumbs ginger, minced
• 1 chili (any color, but I used green), minced
• 1 tsp. yellow curry powder
• ½ tsp. garam masala
• 1 tsp. turmeric powder
• 1 tsp. sugar
• Salt and pepper to taste

Method

One-two days prior to making this dish, soak the lentils in water to activate them and help to lessen the cooking time.

If you have an Instant Pot:

1. Set settings to “Sauté” and add coconut oil
2. Temper spices*
3. Combine the rest of the ingredients except the sugar in the Instant Pot
4. Seal the Instant Pot and set to “Manual” for 15 minutes
5. Once the timer goes off, allow the pot to depressurize for 15-30 minutes
6. Vent the Instant Pot until the pot is completely depressurized
7. Add sugar and salt to taste
8. Serve with rice and enjoy

If you do not have an Instant Pot:

1. Heat coconut oil in a pan on the stove at medium heat
2. Temper spices*
3. Add the onion, garlic, ginger, and chili to sauté
4. Once the vegetables are soft, add the curry powder, garam masala, turmeric, salt, and pepper
5. After 2-3 minutes, add the tomatoes, lentils, and coconut milk, and water
6. Cover pot to bring soup to a boil
7. Boil soup for 20 minutes or until lentils are cooked through
8. Add sugar and salt to taste
9. Serve with rice and enjoy

*To temper spices:

1. Add in mustard seeds and wait until they start to pop in the oil
2. Add remaining whole spices and watch until they slightly toast and change color