{"id":13778,"date":"2021-05-31T17:22:05","date_gmt":"2021-05-31T21:22:05","guid":{"rendered":"https:\/\/veganlovlie.com\/?p=13778"},"modified":"2021-05-31T17:42:53","modified_gmt":"2021-05-31T21:42:53","slug":"creamy-lemony-lentil-curry","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/creamy-lemony-lentil-curry\/","title":{"rendered":"Creamy Lemony Lentil Curry"},"content":{"rendered":"\n

Deliciously refreshing creamy lemony Lentil Curry<\/strong> made with simple ingredients. It\u2019s reminiscent of the Mauritian Haleem<\/a>, delivering a similar rich curry flavour but made a lot simpler. This versatile recipe can be made with any type of dried lentils, canned, or even yellow or green split peas; add any vegetables and accompany with rice or flatbread<\/a> for a complete meal.<\/p>\n\n\n\n

From soups to rice dishes, not forgetting salads and pasta dishes, lentils do find their way in many meals<\/a> at our place. Most of the time, lentils probably don\u2019t spark excitement; they are perhaps thought of as being merely a healthy option. Truth be told, I personally find lentils to be simply amazing. <\/p>\n\n\n\n

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My almost weekly go-to recipe is a simple lentil soup that we serve over rice. However, last week I spiced up the soup a little, turning it into an extra creamy fragrant curry. Best of all is that this lemony lentil curry comes together pretty quickly and is quite versatile. <\/p>\n\n\n\n

I\u2019ve added in a couple of vegetables, like potatoes and green beans, for extra nutrients while boosting the texture profile. But you can certainly leave the veggies out, or add any other vegetables of your choice \u2014 butternut squash, pumpkin, carrots or eggplant works great in this recipe too. <\/p>\n\n\n\n

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Creamy Lemony Lentil Curry calls for simple ingredients<\/h2>\n\n\n\n

Lentils<\/strong> \u2014 I\u2019ve used green lentils, which is what I had on hand. Other types of lentils, dried or canned brown, red or yellow split lentils are great to use. I often make this curry with a mixture of yellow and green split peas resulting in a very delicious curry, but also an interesting colour. French lentils (or Du Puy lentils \/ black lentils) may not be as ideal to use as they tend to retain their shape, unless you cook then for a long time. In this recipe, we\u2019d like the lentils to slightly melt into the sauce for a rich creamy texture.<\/p>\n\n\n\n

Spices<\/strong> \u2014 curry powder, turmeric and cumin are the main spices that I use in this curry. I find thyme and lentils to go well together. So, I tend to always add a little thyme, whether fresh or dried, to lentils in general. Coriander powder is optional and you could leave it out altogether if you don\u2019t have it on hand. <\/p>\n\n\n\n

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Coconut milk<\/strong> \u2014 for creaminess and to complement the tartness of the lemon juice.  I recommend full fat canned coconut milk for best results. <\/p>\n\n\n\n

Lemon juice<\/strong> \u2014 the key ingredient that makes this curry unique. It\u2019s somewhat reminiscent of a Mauritian Haleem or Halim<\/a> where lemon juice or vinegar is added when served.<\/p>\n\n\n\n