feat: add Spicy Red Lentil Curry. Fixes #764.

cook/mediterranean/Spicy Red Lentil Curry.cook

@@ -0,0 +1,22 @@
+>> source: https://minimalistbaker.com/spicy-red-lentil-curry/
+>> total time: 30 minutes
+>> image: https://minimalistbaker.com/wp-content/uploads/2016/01/AMAZING-Spicy-Red-Lentil-Curry-1-Pot-30-minutes-10-ingredients-vegan-glutenfree-plantbased-curry-indian-recipe-healthy.jpg
+>> serves: 3
+
+Thoroughly rinse @dry red lentils{2/3%cup} in a #fine mesh strainer{} and set aside. If serving with @brown rice (optional){}, cook at this time.
+
+Heat a #large rimmed skillet{} over medium heat. Once hot, add @coconut oil{2%Tbsp}, @garlic{3%cloves}, @ginger{1%tsp}, and @carrots{1/2%cup}. Sauté for ~{2%minutes}, stirring frequently.
+
+Add @red curry paste{4%tbsp} and sauté for ~{2%minutes}, stirring frequently.
+
+Add @tomato paste{1%6-oz can}, @vegetable broth{2%cups}, @water{1%cup} and stir to combine. Then add lentils, @coconut sugar{2%Tbsp}, @turmeric{1/2%tsp}, and stir.
+
+Bring to a simmer over medium heat, then reduce heat slightly to low (or medium-low), and gently simmer for ~{20%minutes}, or until lentils are tender. Stir frequently to incorporate flavors, and add more vegetable broth as needed if the mixture becomes too thick.
+
+An optional (but recommended) step: stir in @coconut milk (optional){1/3%cup} for additional creaminess, and to balance the heat of the curry paste.
+
+Taste and adjust seasonings as needed, adding more turmeric for depth of flavor, coconut sugar for sweetness/flavor balance, or a pinch of salt for saltiness.
+
+To serve, divide brown rice (optional) and lentils between 2-3 (amount as original recipe is written // adjust if altering batch size) serving bowls and garnish with @cilantro (optional){}, @pickled red onions (optional){}, and @pita or naan (optional){} for dipping.
+
+Store leftovers separately in the refrigerator for up to 4 days. Reheat on the stovetop, adding water as needed for moisture, or in the microwave.

docs/mediterranean/spicy-red-lentil-curry.md

@@ -0,0 +1,90 @@
+---
+comments: true
+tags:
+  - mediterranean
+  - minimalist-baker
+---
+# :curry: Spicy Red Lentil Curry
+
+![Spicy Red Lentil Curry][1]{ loading=lazy }
+
+| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
+|:----------------------------------:|:-----------------------: |
+| 3 | 24 minutes |
+
+## :salt: Ingredients
+
+- :curry: 0.67 cup dry red lentils
+- :rice: some brown rice (optional)
+- :coconut: 2 Tbsp coconut oil
+- :garlic: 3 cloves garlic
+- :sweet_potato: 1 tsp ginger
+- :carrot: 0.5 cup carrots
+- :hot_pepper: 4 Tbsp red curry paste
+- :tomato: 1 6-oz can tomato paste
+- :stew: 2 cups vegetable broth
+- :droplet: 1 cup water
+- :candy: 2 Tbsp coconut sugar
+- :herb: 0.5 tsp turmeric
+- :coconut: 0.33 cup coconut milk (optional)
+- :herb: some cilantro (optional)
+- :onion: some pickled red onions (optional)
+- :flatbread: some pita or naan (optional)
+
+## :cooking: Cookware
+
+- 1 fine mesh strainer
+- 1 large rimmed skillet
+
+## :pencil: Instructions
+
+### Step 1
+
+Thoroughly rinse dry red lentils in a fine mesh strainer and set aside. If serving with brown rice (optional), cook at
+this time.
+
+### Step 2
+
+Heat a large rimmed skillet over medium heat. Once hot, add coconut oil, garlic, ginger, and carrots. Sauté for 2
+minutes, stirring frequently.
+
+### Step 3
+
+Add red curry paste and sauté for 2 minutes, stirring frequently.
+
+### Step 4
+
+Add tomato paste, vegetable broth, water and stir to combine. Then add lentils, coconut sugar, turmeric, and stir.
+
+### Step 5
+
+Bring to a simmer over medium heat, then reduce heat slightly to low (or medium-low), and gently simmer for 20 minutes,
+or until lentils are tender. Stir frequently to incorporate flavors, and add more vegetable broth as needed if the
+mixture becomes too thick.
+
+### Step 6
+
+An optional (but recommended) step: stir in coconut milk (optional) for additional creaminess, and to balance the heat
+of the curry paste.
+
+### Step 7
+
+Taste and adjust seasonings as needed, adding more turmeric for depth of flavor, coconut sugar for sweetness/flavor
+balance, or a pinch of salt for saltiness.
+
+### Step 8
+
+To serve, divide brown rice (optional) and lentils between 2-3 (amount as original recipe is written // adjust if
+altering batch size) serving bowls and garnish with cilantro (optional), pickled red onions (optional), and pita or naan
+(optional) for dipping.
+
+### Step 9
+
+Store leftovers separately in the refrigerator for up to 4 days. Reheat on the stovetop, adding water as needed for
+moisture, or in the microwave.
+
+## :link: Source
+
+- <https://minimalistbaker.com/spicy-red-lentil-curry/>
+
+[1]: <../assets/images/spicy-red-lentil-curry.jpg>

mkdocs.yml

@@ -625,6 +625,7 @@ nav:
       - Mediterranean Pasta Salad: mediterranean/mediterranean-pasta-salad.md
       - Saucy Moroccan-Spiced Lentils: mediterranean/saucy-moroccan-spiced-lentils.md
       - Scrambled Chickpea & Spinach Pitas: mediterranean/scrambled-chickpea-and-spinach-pitas.md
+      - Spicy Red Lentil Curry: mediterranean/spicy-red-lentil-curry.md
       - Sprouted Kitchen Spring Noodles Artichokes & Lemons: >-
             mediterranean/sprouted-kitchen-spring-noodles-artichokes-and-lemons.md
       - Tomato Baked White Beans with Lemon Parsley Oil: >-