Ingredients for this straightforward marinade can be found in your refrigerator and pantry. When the steak is done, sprinkle the remaining marinade over it or use it as a dipping sauce by heating it to a boil.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 cup red lentils
- 2 tablespoons extra-virgin olive oil
- 6 cloves garlic, minced
- 2 medium carrots, chopped
- 1 small onion, chopped
- salt and ground black pepper to taste
- 3 medium plum tomatoes, chopped
- 2 cups vegetable stock
- ½ (14 ounce) can coconut milk
- 2 tablespoons red curry paste
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
Instructions
- Rinse lentils with cold water until water runs clear. Drain and set aside.
- Heat olive oil in a large pot over medium heat. Add garlic and cook until fragrant, about 1 minute. Add carrots and onion. Season with a pinch of salt and pepper to help vegetables release their liquid. Cook, stirring occasionally, until onions are translucent, about 5 minutes.
- Add tomatoes and another pinch of salt. Cook, stirring occasionally, for 3 minutes. Stir in vegetable stock and lentils. Increase heat to high and bring to a boil.
- Reduce heat to low and cover. Simmer, stirring every so often, for 45 minutes. Stir in coconut milk, curry paste, curry powder, cumin, and chili powder. Simmer, uncovered, for 5 minutes. Season with salt and pepper.
- For an extra kick, add red pepper flakes.