Green lentils hit the spot. They cook quickly, are inexpensive, they don’t need to be presoaked, and they are rich in iron, protein, and fibre.
As you can see, despite their name, and the slight pale green hue they have when raw, they cook up to a reassuring dinnertime brown.
This recipe is quick, simple, and yummy. There is a time for seasoning from scratch and breaking out the turmeric, cumin, coriander, and friends. This dish is for those other, lazier times. I like to shake things up by seasoning with Kala Namak, or Indian Black Salt, just before serving. Kala Namak has a unique sulphurous taste that makes it a great tool in vegan dishes looking to create an egglike flavour. So if you’re after that flavour of curried eggs, for some reason, you’ll be pleased if you use Kala Namak. I am often after that flavour, and have found the salt’s nuances are best enjoyed after the dish has been removed from the heat, and added when it’s right on the plate. If you’re not up to experimental sulphurous salt, plain salt will serve you just fine.
While this is great for dinner, I also like it for breakfast, as a warm, hearty start to those cooler fall mornings.
Easy Green Lentil Curry
1 Tbsp oil
1 1/2 medium onions, chopped
2 medium garlic cloves, minced
1 1/2 tsp curry powder
2 cups green lentils, cooked
1 cup water
salt, to taste
- Heat a saucepan or cast iron skillet over medium, then add onion and sautee until translucent and just starting to brown, for 5-7 minutes.
- Add garlic and cook for another minute.
- Add curry powder and cook for 30 seconds, stirring constantly.
- Add lentils and 1/2 cup water. Cover and simmer for 10-12 minutes, checking occasionally. Add as much or as little of the remaining water as is needed for desired consistency.
- Season to taste with salt; I love it with kala namak, or Indian Black Salt.
- Serve with your favourite grain.