A warm, satisfying bowl of red lentils seasoned with curry, ginger, garlic, and cayenne—no salt added. Finish with fresh cilantro for a bright, herbal touch.

Ingredients

• 2 tablespoons olive oil
• ½ tablespoon unsalted butter
• ¼ cup diced yellow onion
• 3 garlic cloves, minced
• 2 Roma tomatoes, diced
• 1 tablespoon curry powder (salt-free)
• 1 teaspoon ground cayenne pepper
• 1 tablespoon ground ginger
• 3 cups water
• ½ pound dry red lentils
• Fresh cilantro, for garnish

Directions

1. Warm an uncovered pot over medium-low heat with the olive oil and unsalted butter.
2. Add the diced onion, minced garlic, curry powder, cayenne pepper, and ginger. Toast for about 1 minute, stirring so the aromatics and spices do not burn.
3. Add the dry lentils and water. Bring to a simmer, then cover.
4. Simmer for about 30 minutes, until the lentils are tender.
5. Spoon onto a dish and garnish with fresh cilantro.

Kitchen Tip

Sort through the dry lentils and remove any debris or damaged pieces before cooking. Measure out ½ pound ahead of time to make preparation easier. Check curry powder labels to ensure no salt has been added.

Finished Dish