| Prep: 15 mins | Cook: 30 mins – 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 364 | 16g | 8g | 44g |
| sugars | fibre | protein | salt |
| 5g | 18g | 18g | 0.65g |
Why I Love Finnish Lentil Curry
The moment I discovered the Lentil Curry, a remarkable Finnish recipe, I knew I was onto something extraordinary. This delightful and aromatic dish uniquely combines humble red lentils with an exotic fusion of spices. The complexity of flavors makes every bite a journey. Don’t let the seemingly simple list of ingredients fool you; this lentil curry is an orchestra of flavors that truly harmonizes on your palate.
A Symphony of Flavors
What makes this recipe stand out are the vibrant and exotic spices such as turmeric, coriander, cardamom, and of course, curry powder. All these ingredients dance with each other, creating a crescendo of flavor that develops beautifully as the dish simmers. Inspired by chefs like Marcus Samuelsson who seamlessly marry different cuisine styles, I’ve found this dish to have a unique blend that’s both riveting and comforting. In fact, it’s akin to dishes from the Indian subcontinent, but with a distinctly Finnish twist.
Brought to Life with Texture and Color
Beyond the dance of spices in the Lentil Curry, I’m always awestruck by how a few simple, fresh ingredients can lend so much vitality to this dish. The crunchiness of the onions, the sweetness of the carrots, and the tanginess of the ripe tomatoes weave together a beautiful tapestry of textures and tastes. The diced bell pepper adds a burst of color, as does the garnish of fresh, vibrant cilantro leaves. There’s something profoundly satisfying about seeing a dish that’s as visually appealing as it is delicious.
While this satisfying Lentil Curry stands splendidly on its own, it is also a great accompaniment to a hearty slice of freshly-baked wholegrain bread or a bowl of fluffy, steamed rice. In fact, make enough, and you might find the leftovers making a surprising guest appearance at your next breakfast, as a cheeky alternative to scrambled eggs or pancake toppings.
Every time I cook this Lentil Curry, it delivers an incredible gastronomic experience, making me fall in love with it all over again. Here’s to hope you’ll enjoy it as much as I do!
What You’ll Need
- 1 cup of red lentils
- 4 cups of water
- 2 tablespoons of olive oil
- 1 large onion, finely chopped
- 3 cloves of garlic, finely chopped
- 2 teaspoons of curry powder
- 1 teaspoon of ground cumin
- 1 teaspoon of ground turmeric
- 1/2 teaspoon of ground coriander
- 1/2 teaspoon of ground cardamom
- 1 14-ounce can of coconut milk
- 1 large carrot, peeled and diced
- 1 bell pepper, diced
- 2 ripe tomatoes, diced
- 1 tablespoon of fresh ginger, grated
- Salt and pepper to taste
- Garnish: fresh cilantro leaves, chopped
Method
Step One
Start by washing 1 cup of red lentils under cold water until the water runs clear. Once the lentils are clean, put them in a large pot, and add 4 cups of water.
Step Two
Put the pot on medium heat and bring the water to a boil. Once the water is boiling, reduce the heat to low, cover the pot, and let the lentils simmer for about 20 minutes, or until they are soft.
Step Three
While the lentils are cooking, heat 2 tablespoons of olive oil in a large pan on medium heat. Next, add 1 finely chopped large onion, 3 cloves of finely chopped garlic, 2 teaspoons of curry powder, 1 teaspoon of ground cumin, 1 teaspoon of ground turmeric, 1/2 teaspoon of ground coriander, and 1/2 teaspoon of ground cardamom. Cook the spice mixture, stirring regularly, until the onions are soft and translucent.
Step Four
To the spice and onion mixture, add one 14-ounce can of coconut milk, 1 large peeled and diced carrot, 1 diced bell pepper, 2 diced ripe tomatoes, and 1 tablespoon of freshly grated ginger. Cook the vegetable and coconut milk mixture on medium heat until the vegetables are tender.
Step Five
Once the lentils and the vegetable mixture are both ready, combine them in the large pot. Stir everything together and season with salt and pepper to taste. Allow the curry to cook on low heat for another 10-15 minutes so that the flavors can meld together.
Step Six
Serve the lentil curry hot, garnished with fresh, chopped cilantro leaves for added flavor.
