My one pot saucy coconut lentils are packed with savory flavors and sweet, creamy coconut milk. Serve it with rice, naan or nothing at all.
- 2 cups of lentils (steeped in water overnight and drained)
- 3 cloves of garlic (minced on a microplaner)
- 1 shallot (diced finely)
- 1, 1 inch knob of ginger
- 1 jalapeno (seeds and veins removed (or kept in if you like it spicy, sliced thinly)
- 2 cups tomato puree
- 2 tbsp tomato paste
- 2 cups of water
- 1 can of coconut milk
- 1 tbsp turmeric
- 2 tsp garam masala
- 1 pinch chili powder
- 1 pinch red pepper flakes
- 3 tablespoons cilantro and more for garnish
- one lime cut into wedges for garnish
- 1 tablespoon coconut oil or olive oil
- salt and pepper to taste
- Optional: Cooked Basmati rice
- Place a pan over medium heat and add oil, shallots. ginger, garlic, jalapeno and red pepper flakes. Season with salt and pepper.
- Allow to sweat for 7 minutes. You do not want any color on them just sweat them out until they are fragrant.
- Add lentils, garam masala and turmeric. Toss everything together.
- Add in coconut milk, water, tomato pure and tomato paste. Season with salt and pepper as necessary.
- Allow to cook over medium heat for 15 minutes.
- After 15 minutes test the doneness of the lentils by tasting them. I like mine a bit al dente. If you need to continue cooking them, just add a bit more of water so they can continue simmering.
- Once the lentils are done, add in cilantro and combine. Feel free to add in a nice slice of lime and some more cilantro to the top.
*Did you know the heat of a pepper is in its veins or membrane? Remove that and you remove the heat!
*If cooking lentils for a stew, make sure to soak them over night. It allows for a much faster cooking night. If using them for a salad, do not soak and simply boil them for 15 minutes, the al dente texture in salads is really quite nice.
- Category: Vegan/Vegetarian
- Cuisine: Indian