There are several types of the lentils. Brown and green lentils are pretty popular in some locations and are what come to mind for many when they hear “lentils”. French lentils have thicker skins than brown and green lentils; they, therefore, maintain their shape when cooked. Red lentils on the other hand become pleasantly mushy when cooked; they are popular for Indian curries and soups. Compared to the other types, red lentils cook very quickly. We’ve opted to use brown lentils for this recipe because we like the texture and flavor of the brown lentils with the spice combo. Try this recipe with any of our rice or quinoa dishes.
Prep time: 10 minutes . Cook time: 45 minutes . Yield: Serves 6
1 1/2 Cups Brown Lentils
4 Cups Vegetable Broth or Water
1 Cup Yellow Onion, chopped
1 Cup Light Coconut Milk
1/2 Cup Cilantro, chopped
2 Tbsp Curry Powder
1 Tbsp Ginger root, minced
1/2 Tbsp Coconut Oil
1 Tsp Turmeric
1/2 Tsp Ground Cinnamon
2 Cups Tomatoes, diced
1/4 Tsp Cayenne Pepper
4 Cloves Garlic, minced
2 Sprigs of Thyme
Salt and Black Pepper to taste
1. In a large saucepan, heat oil over medium high heat. Add onions, garlic and ginger root. Saute for about 5-10 minutes. Add spices (curry powder, turmeric, cayenne, cinnamon); cook for 2 minutes.
2. Add the tomatoes and cook until tomatoes are soft (5-10 minutes). Add lentils, thyme, vegetable broth and coconut milk.
3. Bring to boil and reduce to a simmer. Simmer for another 30-40 minutes until lentils are fully cooked. Add cilantro during the last 10 minutes of cooking. Add salt and pepper to taste.
Nutrition per serving: 230 Cals; 34g Carb; 5g Fat; 13g Protein; 17g Dietary Fiber
Nutrition calculated using the MyFitnessPal Recipe Importer
