Rendang Red Lentils

A delicious and nutritious plant-based version of traditional rendang, combining red lentils with aromatic spices and creamy coconut milk.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Vegetarian

Calories: 320

Ingredients Method Notes

Ingredients

Main Ingredients

1 cup red lentils
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon ginger, grated
1 tablespoon curry powder
1 teaspoon turmeric
1 can coconut milk
2 cups vegetable broth
to taste Salt
for garnish Fresh cilantro

Method

Preparation

Rinse the red lentils under cold water until the water runs clear.
In a pot, heat some oil over medium heat. Add the chopped onion, garlic, and ginger, cooking until the onion is soft.
Stir in the curry powder and turmeric, cook for another minute until fragrant.
Add the rinsed lentils, coconut milk, and vegetable broth to the pot.
Bring to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the lentils are soft.
Season with salt to taste.
Serve hot, garnished with fresh cilantro.

Notes

Store leftover Rendang Red Lentils in an airtight container in the refrigerator for up to 4 days. To reheat, warm it gently on the stovetop or microwave. Freeze in individual portions for up to 3 months.