Vegetable Lentil Curry

A hearty one-pot curry of green lentils, chickpeas and vegetables spiced with garam masala and curry powder, brightened with vinegar and lime.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, chopped
• 1 fennel bulb, trimmed and chopped
• 3 carrots, chopped
• 3 garlic cloves, halved
• 4 slices fresh ginger
• 1 fresh red chile, sliced

Salt

• 1 1/2 cups green lentils
• 1 tbsp garam masala

Several pinches red chile flakes

• 3 tbsp curry powder
• 4 cups chicken or vegetable stock
• 1 (14-oz) can chickpeas, drained and rinsed
• 1/2 cup tomato puree
• 1 cup frozen spinach, thawed and squeezed dry
• 2 tbsp red wine vinegar
• Minced cilantro, creme fraiche or yogurt, and lime wedges, for garnish

Directions

1. Heat the oil in a large pan over medium heat. Add the onion, fennel, carrots, garlic, ginger, red chile and salt and cook 4 to 5 minutes until the onions caramelize.
2. Add the lentils and stir, then add the garam masala, chile flakes and curry powder.
3. Add the stock, chickpeas, tomato puree and spinach and bring to a simmer.
4. Cook about 40 minutes until the lentils are tender.

Season with the red wine vinegar.

1. Serve in bowls garnished with cilantro, creme fraiche and lime wedges.

Notes

Andrew Zimmern’s vegetable lentil curry - a satisfying meatless one-pot meal.