detour. My kitchen

Curry · FIRST EDITION

Ginger & coconut red lentils

Soft, golden lentils with ginger, coconut and a squeeze of lemon. Comforting, uncomplicated food.

35 minutes · Serves 2

Serving inspiration
Serving inspiration · stock photograph

A curry-like bowl that makes lentils the main event. Red lentils cook quickly and turn beautifully soft.

Here’s how.

  1. 1

    Build a base

    Heat oil in a saucepan. Soften onion over medium heat for 6 minutes, then stir in ginger, garlic, turmeric and cumin for 30 seconds.

  2. 2

    Simmer the lentils

    Add lentils, coconut milk, water and salt. Simmer gently, uncovered, for 20–25 minutes, stirring regularly until soft. Add water if it becomes too thick.

  3. 3

    Cook the rice

    Meanwhile, cook rice to packet instructions.

  4. 4

    Finish bright

    Squeeze lemon into the lentils to taste. Serve alongside rice. The lentils should be soft and spoonable.

Red lentils naturally break down. That soft texture is exactly what you want.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.