January calls for meals that warm you from the inside out, and this curry delivers exactly that. It’s rich with the flavors of ginger, turmeric, and coconut milk, turning humble lentils into a feast. It’s healthy, hearty, and fills your kitchen with an aroma that feels like a hug.

Chopping the mirepoix (onions, carrots, celery) is the foundation of this dish. The 7" Santoku makes this prep work satisfyingly simple, gliding through the crisp vegetables for uniform pieces that cook perfectly evenly.

Ingredients

1 tbsp coconut oil or olive oil

1 large onion, chopped

2 carrots, chopped

2 celery stalks, chopped

2 cloves garlic, minced

1 inch fresh ginger, grated

1 tbsp curry powder

1 tsp turmeric

1 cup brown or green lentils, rinsed

1 can coconut milk

Broth (as needed)

Instructions

Sauté: Heat oil in a large pot. Cook onion, carrots, and celery until softened. Add garlic, ginger, and spices; cook for 1 minute until fragrant.

Simmer: Stir in lentils, coconut milk, and enough broth to cover. Bring to a simmer.

Cook: Cover and cook on low for 30–40 minutes until lentils are tender.

Serve: Ladle over rice or serve with naan bread.