This recipe features red lentils, Indian spices and coconut milk cooked into a delicious sauce-like mixture that you can have with your favorite vegetables or rice. Lentils are packed with protein, iron and magnesium to repair cells, transport oxygen throughout the body and support energy production. Adding ginger and garlic full of antioxidants helps your immune system, helps aid in digestion and reduces inflammation. Adding coconut milk and Indian spices makes this recipe creamy and delicious.
GLUTEN FREE AND VEGAN
Ingredients
- 1 cup dry red lentils
- 1 1/2 cup water
- 1 can 13.66 oz coconut milk
- 2 TBS olive or avocado oil
- 1 medium yellow or white onion
- 4 large garlic cloves
- 1 inch ginger root
- 1 TBS tomato paste
- Salt and pepper to taste
- 1 teaspoons garam masala
- 1 teaspoons curry
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- Cilantro optional
Directions
Dice onion and garlic. Peel the ginger root and shred using a hand or box grader or if you don’t have either just dice ginger into tiny pieces. Heat up oil in a medium pot and fry the onion, garlic and ginger on high for about two minutes and throw in the lentils for another 2 minutes mixing often so it doesn’t stick to your pot. Add water, tomato paste and all the spices except cayenne pepper. Bring to a boil and simmer on low for about 10 minutes mixing from time to time. Add in coconut milk, bring to a light boil and cook on low heat for another 15 to 20 minutes depending how soft you like your lentils to be. Once done cooking add cayenne pepper and fresh cilantro. Serve with rice, cauliflower or any of your favorite side dish. Can always add more or less of spices depending on your taste. Enjoy.