Rendang Red Lentils

A hearty and nutritious dish that combines the rich flavors of traditional rendang with the wholesome goodness of red lentils, perfect for busy weeknights or a comforting dinner.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Main Course, Vegetarian

Cuisine: Asian, Indonesian

Calories: 220

Ingredients Method Notes

Ingredients

Main ingredients

1 cup red lentils Rinsed before use
1 can coconut milk
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon ginger, grated
2 tablespoons curry paste
1 tablespoon tamari or soy sauce Use tamari for gluten-free
1 teaspoon turmeric
to taste Salt and pepper
for garnish Fresh cilantro

Method

Preparation

Rinse the red lentils under cold water and set aside.
In a saucepan, heat some oil over medium heat. Add the onions, garlic, and ginger, and sauté until the onions are translucent.
Stir in the curry paste and turmeric, cooking for an additional minute until fragrant.

Cooking

Add the rinsed lentils and stir to coat them with the mixture.
Pour in the coconut milk and tamari or soy sauce, then bring to a boil.
Reduce the heat to low and let it simmer for about 20-25 minutes, or until the lentils are tender.
Season with salt and pepper to taste.
Garnish with fresh cilantro before serving.

Notes

For serving, pair with rice or naan, and consider adding cucumber salad or steamed veggies. Squeeze lime for extra brightness. Store leftovers in an airtight container for up to 5 days or freeze for up to 3 months.