Quick + Simple Red Lentil Curry is one of those recipes that warm your soul. This recipe is cozy. It’s nourishing. It’s flavorful. I can go on about this dish and for good reason too.

Winter is here. Well, not officially, but it’s freezing. Winter is essentially fuzzy socks, decadent warm drinks, and comfort food. I live for comfort food, and this Red Lentil Curry knocks it out of the park. This dish is simple, and delicious. What else do you need? Coming together quickly, Red Lentil Curry makes for a perfect weeknight dinner.

You might be looking at these ingredients and thinking “well, I don’t have half of these weird spices.” Skip them. Do they add flavor? Absolutely. However, you can still make a superb red lentil curry without star anise or coriander seeds. I have done It before a dozen times.

INGREDINETS for Quick + Simple Red Lentil Curry

• 1 Tablespoon oil ( I used avocado)
• 1 medium onion diced
• Thumb size piece of ginger grated
• 3 garlic cloves grated or crushed
• 2 teaspoons turmeric
• 1 teaspoon coriander seeds
• 2-star anise
• 1 cinnamon stick
• Cracked red chili (optional)
• Kosher salt
• 1 8 oz can tomato sauce
• One Tablespoon tomato paste
• 1 cup Red lentils
• 1/4 cup full fat coconut milk
• lemon for juice

PROCESS FOR Quick + Simple Red Lentil Curry

• Add your oil to a pot on medium-high heat. Once hot, add your spices except for the salt. Stir for about 1 minute letting the spices release their aromatics.
• Next, add your onion, garlic and ginger. Stir for about 2 minutes until they develop color. Season this mixture well with salt.
• Add in a tablespoon of tomato paste, stir until well combined.
• At this point, you will probably need to deglaze the pan. A splash of water will do the trick. Stir those browned bits into the mixture. They add loads of flavor!
• Next, pour in your tomato sauce and 1 cup of red lentils.
• The mixture will seem very soupy. Don’t worry. Cook this on medium-high heat while stirring occasionally until reduced and thickened. About 10 minutes.
• The lentil should be tender at this point and the mixture creamy.
• Add your coconut milk and mix well.
• Squeeze juice from half a lemon over the mixture. Finally, serve this with naan or basmati rice.

SWAP OUTS

If you don’t have star anise or coriander seeds, you can use some fennel seeds. Ground cloves will work too.

For my coconut haters, you can use a little bit of heavy cream. That will give it that luxurious texture.

You can use water or veggie broth instead of tomato sauce.