An Indian-inspired dish that tastes especially nice when you’re pretending it’s fall!
This recipe is practically begging for substitutions, so don’t fret if you can’t find all
of the ingredients. Lentils can be swapped for split peas, just adjust the cook time
appropriately. It would also be nice with carrots, pumpkin, eggplant, callaloo or
whatever other veggies fit your fancy (and budget)! If your spice cabinet is bare,
you can swap the turmeric, cumin and coriander for basic curry powder, and the
cayenne with a scotch bonnet. Enjoy!
– Prep Time: 5 minutes
– Total Time: 45 minutes
– Serving Size: 4
– 1 Tbsp. coconut oil
– 1 small onion, diced
– 2 garlic cloves, minced
– 1 inch fresh ginger, peeled and minced
– 1 Tbsp. turmeric
– ¼ tsp. coriander
– 1 tsp. cumin
– 1 tsp. cayenne pepper (optional)
– 4 tomatoes, cubed
– ½ sweet pepper
– ¼ cup water
– 1 cup red lentils
– 2/3 package of dried coconut milk, prepared (about 1 ½ cups)
– 1 cup water
– salt, to taste
In a large pot or Dutchie, heat the oil. Saute the onion over medium-high head
until translucent, about 5 mintues. Add the garlic, ginger, turmeric, coriander,
cumin and cayenne. Cook until very fragrant, about 2 mintues. Add the tomatoes
and sweet pepper, and then the water. Cook for 5 minutes, stirring occasionally,
until the liquid has reduced and the veggies are softened.
Add the coconut milk and 1 cup water. Bring to a boil over high heat. Stir in the
lentils and reduce the heat to medium low. Cook until the lentils are tender, 25-35
minutes, stirring occasionally to prevent the lentils from sticking.
Serve with coconut rice or couscous.
Inspired by: http://feedmephoebe.com/2014/02/red-lentil-recipe/