Red Lentil Vegetable Curry

Know what these little guys are?

How about now? Ok so you probably didn't need to guess since the answer is right in the title. That's right! Red lentils!

Missing my Kazu curries while I was in France, I made this dish a couple times and now that I'm a little homesick for said France - Im making it again. This curry can be done with any veggies and Im sure it will still turn out great - it would also be good with brown lentils - but I wouldn't really mix it with green lentils.

Lentil and Veggie Curry

1 soup spoon of olive oil
1 onion, chopped
1 clove of garlic, minced
1 tsp ground cumin
1 tsp ground coriander
1-2 tbsp curry powder
1/4 tsp chili powder
2 carrots, sliced
1/2 cup of red lentils
14oz can of crushed tomatoes
2 1/2 cups veg stock
1 tsp chili paste (or skip it if you dont like it too spicy)
1 pound potatoes, cubed
1/2 a head of broccoli, cut into florets
garnish: cilantro, plain vegan yogurt



1. In a big sauce pan heat the oil over medium low heat and then add the onion, garlic, cumin, coriander, curry, chili powder and the carrots and cook for 5 minutes or just until the onion is soft.
2. Incorporate the lentils, tomatoes and the vegetable stock. Bring everything to a boil then reduce the heat, cover, and let the curry simmer for 15 minutes.
3. Add the chili sauce (if using), along with the potatoes and broccoli - cook 15 to 20 minutes more or until the potatoes are tender.
4. Serve the curry over rice, quinoa, or cous cous. Top with a bit of fresh cilantro or some vegan yogurt