Curried Lentils

Seven ingredients, one pot, and you’ve got a hearty vegan lentil dinner loaded with protein and fiber. The onions do double duty here: half cook with the lentils in the broth, softening into the background and adding body to the liquid, while the other half get sauteed with garlic until browned and mixed in at the end for a hit of sweet, caramelized flavor.

That split-onion technique is the difference between flat lentils and interesting ones. The boiled onions dissolve and thicken the cooking liquid. The browned onions add texture and a toasty sweetness that plain simmered onions can’t deliver.

Curry powder goes in after the lentils are cooked and drained, mixed with the browned onions and garlic. Adding it at this stage rather than during the simmer keeps the curry flavor bright and forward instead of muted and cooked-out.

Serve this over steamed rice so the grains soak up the spiced lentil liquid. It’s a complete protein meal when lentils and rice are eaten together.

Kitchen Tips

• Don’t skip draining the lentils. The cooking liquid is starchy and dilutes the curry flavor. Drain it, then add the sauteed onion mixture to the lentils.
• Brown the onions until they show dark spots. Light sauteing won’t give you the depth of flavor this simple dish needs.
• Use broth for more flavor, water for a cleaner taste. Either works, but broth adds an extra savory layer. Skip the salt if using salted broth.
• Taste and adjust the curry powder. One teaspoon is mild. If you like more heat or spice, add more to your preference.

Variations

• Coconut curry lentils: Stir in half a can of coconut milk after combining the lentils and onions for a creamier, richer dish.
• Add greens: Fold in a few handfuls of baby spinach during the final heating. It wilts in seconds and adds color and nutrients.