Spring Lentil Curry

Spring lentils

Springtime, the farmer’s markets have reopened, glory be to the PTB! Another winter past, another year springing anew, and nothing shakes off the last residual frosty shivers like a curry. In celebration, I got more produce from the farmer’s market than one girl could possibly stand a chance of eating on her own. But I’m going to do it. With a little help from my friends of course. And here was last night’s creation.


Spring Lentil Curry

  • 1 1/2 c. dry lentils
  • 1 to 2-inch knob of fresh ginger, peeled and minced
  • 2 bay leaves
  • 1 whole Arbol pepper, or similar dry medium-hot pepper
  • 1 carrot, chopped
  • 3 to 4 spring onions, white parts and greens chopped and separated
  • 1/3 c. chopped fresh cilantro
  • several handfuls fresh spinach, chopped (3 cups maybe? ish?)
  • 1 can organic coconut milk
  • 2 T. curry powder
  • sea salt to taste

I use sprouted lentils, and if doing this, be sure to start them sprouting the day before. Regardless, cook your lentils, sprouted or otherwise, in chicken or vegetable broth. Set aside, reserving a little bit of the liquid.

Heat a broad, deep skillet over medium heat. Add butter, ghee, or coconut oil for sauteing, and then add ginger and bay leaves. Cook until aromatic, about a minute. Add carrot and the white parts of the chopped onion and sprinkle with a smattering of salt, stirring until the carrot is slightly tender.

Add lentils, coconut milk, the hot pepper, and curry powder. Mix well and adjust curry to taste, adding more salt if necessary. Allow to cook and thicken a bit, uncovered, about twenty minutes. Add spinach, cilantro, and the reserved green onion. Cook another five minutes and adjust salt and curry to your taste.

Serve over rice. Rub your belly with joy and gratitude for spring.


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