- Heat olive oil over medium heat in a large pot or Dutch oven. Add onion and bell pepper. Sauté for 5 minutes. Add garlic and sauté 2 minutes longer.
- Add lentils, vegetable stock and tomatoes to pot and bring to a boil. Reduce heat to low and stir in curry powder, turmeric and cumin. Cover with lid slightly cracked. Simmer for 15-20 minutes, until lentils are tender.
- Stir in soy sauce and coconut milk. Cook 2 minutes longer. Stir well.
- Ladle lentil curry into bowls over rice with cilantro, limes, and naan.
Lentil Coconut Curry
Yield
4
Prep Time
5 minutes
Cook Time
30 minutes
Total Time
35 minutes
kikkoman products used:
ingredients
1 tablespoon olive oil
1 cup finely chopped yellow onion
½ cup finely chopped red bell pepper
2 cloves of garlic, minced
1½ cups green lentils
4 cups vegetable stock
1 15-ounce can diced tomatoes in liquid
1 tablespoon Indian curry powder
1 teaspoon ground turmeric
½ teaspoon ground cumin
2-3 tablespoons Kikkoman® Soy Sauce
1 cup unsweetened coconut milk, full fat
For Serving
Cooked white rice
Fresh cilantro
Lime wedges
Sliced pita or naan
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
