This cozy tomato lentil curry recipe is made with the most delicious coconut curry tomato broth, it's naturally gluten-free and vegan, plus it's a breeze to make and always a crowd fave.
2(15-ounce) cans fire-roasted crushed tomatoes (or 1 can crushed tomatoes + 1 can diced tomatoes)
1(15-ounce) can coconut milkdivided
1small sweet potatopeeled and finely diced (about 1 1/2 cups or 8 ounces)
3cupsveggie stock
1cupgreen or brown lentilsrinsed and picked over
fine sea salt and freshly-cracked black pepperto taste
chopped fresh cilantrofor garnish
Instructions
Sauté the veggies and spices: Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until softened. Add garlic and sauté for 1 minute, stirring occasionally. Add cumin, coriander, ginger, turmeric and cayenne and sauté for 1 minute, stirring frequently.
Add remaining ingredients. Add the tomatoes, 2/3 cup of coconut milk, sweet potato, veggie stock, lentils and stir to combine. Continue cooking until the soup reaches a simmer.
Simmer. Reduce heat to medium-low to maintain the simmer. Cover and cook for 20-25 minutes, stirring occasionally, until the lentils are tender.
Season. Taste and season with salt and pepper as needed. (I added about 1 teaspoon salt and 1/2 teaspoon pepper.)
Serve. Serve warm with rice and/or naan, drizzled with the remaining coconut milk and garnished with lots and lots of fresh cilantro.