Carrot and Red Lentil Curry

By: Mi Ae Lipe
Posted on: 03/23/2016

Berbere is an Ethiopian spice blend that is a key ingredient in many Ethiopian and Eritrean dishes. Not for the faint of heart, this spicy mixture usually includes chile peppers, garlic, ginger, basil, korarima, rue, ajwain or radhuni, nigella, and fenugreek. You can either make your own (good recipes exist on the Internet) or you can buy it online from specialty-food retailers.

Red Lentil Curry

Carrot and Red Lentil Curry

No ratings yet
Course Bean dishes, Main Dishes, Side Dishes
Cuisine Asian, Gluten-free, Indian, Vegan, Vegetarian
Servings 4 people

Ingredients
  

  • 2 tablespoons peanut oil divided
  • 1 teaspoon black mustard seeds
  • 1 teaspoon cumin seeds
  • 6 to 8 carrots, grated
  • garlic to taste
  • ginger to taste
  • jalepeno to taste
  • fresh turmeric to taste
  • berbere to taste
  • 4 cups chicken or vegetable stock
  • 1 cup split red lentils washed
  • 1 to 2 tablespoons crunchy peanut butter
  • 1 tablespoon curry powder
  • Salt and freshly ground black pepper
  • ½ cup chopped cilantro plus 2 tablespoons for garnish
  • yogurt to garnish
  • 8 to 12 nice sprigs cilantro for garnish

Instructions
 

  • Heat 1 tablespoon of the oil in a large nonstick frying pan. Add the mustard and cumin seeds. Fry until the mustard seeds start to pop. Add the carrot and stir. Let the carrot “sweat” for 10 minutes.
  • In a separate pan, sauté the garlic, ginger, jalapeño, and turmeric in the remaining 1 tablespoon oil for 3 minutes, add a little berbere and salt, then mix everything with the carrots.
  • Add the stock, lentils, and more berbere; then simmer for 30 minutes. Add more stock if the pan starts to get too dry.
  • Add the peanut butter, curry powder, salt, and pepper. Simmer until the lentils are cooked through (they’ll break down a little) and the soup is a thick consistency. Right before serving, add the ½ cup chopped cilantro and stir to combine.
  • Serve the soup in individual bowls, garnishing each with the yogurt, chopped cilantro, and cilantro sprigs. Serve with rice, naan, or pita bread.

Notes

Dietary tip: To make this vegan, skip the yogurt garnish.
— Allison, Featherstone Farm, Rushford, Minnesota
Tried this recipe?Let us know how it was!
Carrot and Red Lentil Curry

0 Comments

Submit a Comment

Your email address will not be published.

Recipe Rating




This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Make the Most of Your CSA Share

Discover how to get the most out of your CSA box, sign up for our free 3-Day CSA Share email course.

Your privacy is important and your information will never be shared. Fields marked with an * are required.