Red curried lentils

Irresistible Red Lentil Curry Recipe
Irresistible Red Lentil Curry Recipe: A creamy Thai Red Curry made
with red lentils. This healthy one-pot dish is gluten-free, vegan, and
delicious!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course, Side Dish
Cuisine: Thai
Servings: 8
Calories: 452kcal
Author: Sommer Collier
Ingredients
For the Red Lentil Curry:

    2 tablespoons coconut oil (or olive oil)
    1 large onion, peeled and chopped
    2 cups diced carrots
    3-4 cloves garlic, minced
    2 tablespoons fresh grated ginger
    2+ tablespoons thai red curry paste
    2 teaspoons ground cumin
    1 teaspoon salt
    16 ounce dried red lentils
    6 cups vegetable broth
    15 ounce can crushed tomatoes
    14 ounce can unsweetened coconut milk

For the Pickled Onions:

    1/2 red onion, sliced
    1/2 cup water
    1/4 cup apple cider vinegar
    1 tablespoon palm sugar (or your preferred sweetener)
    1/2 teaspoon salt

Additional Garnishes:

    1 cup cashews
    1 cup cilantro

Instructions

    For the Pickled Onions: In a small microwave-safe bowl mix the
water, vinegar, sugar, and salt. Microwave for 60-90 seconds to
dissolve the sugar. Slice the onions thin. Then mix them into the
pickling water. Allow them to soak as you make the lentil curry.
    For the Red Lentil Curry: Chop the onions, carrots, garlic and
grate the ginger. Set a large 6-8 quart pot over medium heat. Add the
oil. 
    Once hot, add the onions, carrots, garlic, ginger, 2-5 tablespoons
curry paste, cumin, and salt. Saute until the onions are soft and
tender. *If your curry paste tastes/smells very spicy, add only 2
tablespoons. You can always add more later.
    Pour in the dried red lentils, chicken broth, crushed tomatoes,
and coconut milk. Stir well. Simmer for 20 minutes, stirring every 3-5
minutes, so the lentils don\'t stick to the bottom of the pot.
    If the liquid seems to absorb before the lentils are fully cooked,
add some water to loosen up the mixture. After 20 minutes, the lentil
curry should be soft and thick. 
    Drain the pickled onions. Serve the lentil curry warm, on its own,
with rice, or with baby spinach. Top with pickled onions, cashews, and
cilantro leaves.

Notes
Curry paste brands vary greatly in salt and spice. Taste the curry
paste to determine how much you want to use. I recommend 2-5
tablespoons. 
If gluten-free is important to you, also check the curry paste label.
Most are gluten-free, but not all. 
Nutrition
Serving: 1cup | Calories: 452kcal | Carbohydrates: 49g | Protein: 20g
| Fat: 22g | Saturated Fat: 13g | Cholesterol: 0mg | Sodium: 1252mg |
Potassium: 1089mg | Fiber: 20g | Sugar: 9g | Vitamin A: 6590IU |
Vitamin C: 12.9mg | Calcium: 94mg | Iron: 8.3mg