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Red Lentil Coconut Curry with Peppers & Avocado

Keyword lentil curry
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Author Emily Weeks, RDN, LD

Ingredients

  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic minced
  • ½ medium red onion minced
  • 2- inch piece ginger root peeled and minced
  • 2 jalapeño peppers minced
  • 2 red bell peppers small diced
  • 1 tsp curry powder
  • 1 tsp salt
  • 2 14.5 oz cans diced tomatoes
  • 1 13.5 fl oz can coconut milk
  • 3 cup water
  • 1 cup red lentils
  • 2 avocados sliced
  • 1 small bunch cilantro leaved minced

Instructions

  1. Heat a large pot over medium heat. Once the pot is hot, add oil and swirl to coat the bottom.
  2. Add the garlic, onion, and ginger to the pot and cook, stirring occasionally, 2-3 minutes.
  3. Add the jalapeños, bell peppers, curry powder, and salt to the pot. Cook, stirring occasionally, 2-3 minutes.
  4. Add the diced tomatoes, coconut milk, and water to the pot. Stir and bring to a boil over high heat, then add the red lentils. Reduce heat to medium-low and cook, stirring occasionally, until lentils are tender, 22-25 minutes.
  5. To serve, divide the lentil curry between bowls; top with sliced avocado and minced cilantro.