From: Woman's Day US

Yields:
4
Prep Time:
15 mins
Total Time:
35 mins
This is the perfect dinner for a cold evening. Plus, the coconut milk is rich in nutrients and antioxidants, and the cumin is a great anti-inflammatory.
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Ingredients
- 1 1/2 Tbsp. olive oil
- 1 large onion, chopped
- 2 cloves garlic, finely chopped
- 1 1/2 tsp. ground cumin
- 6 cups low-sodium vegetable broth
- 1 1/2 cups red lentils
- 2 large carrots, coarsely grated
- 4 sprigs fresh thyme
- 1 tsp. curry powder
- 1/2 tsp. ground cinnamon
- 2 Bay leaves (optional)
- 1 cup light coconut milk
- kosher salt
- Black pepper
- Cilantro, for serving
Directions
- Step 1Heat the oil in a large pot over medium heat. Add the onion and cook, covered, stirring occasionally, for 6 minutes. Stir in the garlic and cumin and cook, stirring for 1 minute.
- Step 2Add the broth, lentils, carrots, thyme, curry powder, cinnamon and bay leaves (if using); bring to a boil. Reduce heat and simmer, stirring occasionally, until the lentils are just tender, 12 to 15 minutes.
- Step 3Add the coconut milk and 1/2 teaspoon each salt and pepper; simmer for 5 minutes. Serve with cilantro, if desired.
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