Red lentils are amazing. They are quick to cook and are full of nutrients. This recipe is quick to make and is kid-friendly. We usually add in a little spice afterward to ours, so feel free to do the same.
You can serving the lentils by themselves, over rice, or as a side dish. I just love them plain served with some warm naan. For additional nutrition, you could add in a handful of spinach or kale during the last few minutes of cooking.
MAKES APPROXIMATELY 4-6 SERVINGS
– 1 cup of red lentils, rinsed and picked over
– 1 teaspoon turmeric, fresh finely grated, or dried
– 2 tablespoons extra virgin olive oil, divided
– 1 teaspoon fennel seeds
– 1 teaspoon cumin seeds
– 1 large yellow onion, finely chopped
– 3 cloves garlic, finely chopped
– 1 can of full-fat coconut milk (400mL)
– 4 cups of vegetable stock
– 1 cup of tomatoes, diced into small pieces, fresh or canned (I use canned san marzano tomatoes)
– 1 tablespoon fresh ginger, finely grated
– 2 teaspoon fresh lemon or lime juice
– salt and pepper to taste (start with 1/2 teaspoon salt)
– cilantro for garnish (optional)
1. Prepare your onions and garlic. I save time by throwing into a food processor and pulsing.
2. In a large pan, heat one tablespoon of oil in a pan on medium-low. Add in the turmeric, fennel and cumin and let toast for 1 minute. Stir continuously.
3. Add in another tablespoon of oil, along with the onions and garlic and let cook down for 5 minutes, until onions are soft.
4. Add in the lentils, coconut milk, stock, tomatoes, and ginger and cook until the lentils are tender and most of the liquid has evaporated. This will take approximately 20-30 minutes. Stir occasionally. If you would like, add in some spinach or kale for the last couple of minutes.
5. Season with lemon/lime and salt and pepper.
6. Garnish with cilantro and more citrus.