- 1/2 large onion, chopped
- 1 tbsp oil
- 1 tbsp curry powder
- 1 tsp cumin
- 2 whole cloves
- 3 c water or vegetable broth
- 1 c lentils
- ¾ c coconut milk
- Salt to taste
- Red pepper flakes, to taste (optional)
In a large sauté pan or medium stockpot, heat onion in oil for 3-5 minutes, until onions are soft. Add spices (curry powder, cumin and cloves) and heat for another minute, stirring to prevent spices from burning.
Reduce heat to medium low, and add water or vegetable broth and lentils. Cover and cook until lentils are soft, about 10-15 minutes, stirring occasionally.
Uncover and stir in coconut milk, cooking just until well heated through. Season with salt and red pepper flakes, and adjust other seasonings to taste.
Serve your coconut curried lentils paired with rice or another whole grain for a simple vegetarian and vegan Indian-inspired meal.