Creamy Tomato Coconut Red Lentils
Author -Yields: 4 -6
Ingredients
- 1 tablespoon neutral vegetable oil such as refined avocado or grapeseed
- 1 white or yellow onion chopped
- 2 cloves garlic minced
- 1 tablespoon fresh peeled and minced ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1 cup red lentils picked over
- 1 cup peeled and cubed sweet potato or winter squash about 1 small potato
- 1 1/2 cups 1 14.5-ounce can diced tomatoes and their juices
- 2 1/2 cups water
- 3/4 teaspoon salt plus more as needed
- 1 small bunch kale or another leafy green of choice, washed and chopped
- 1 cup full fat coconut milk substitute all purpose cashew cream if coconut milk's not for you
- Freshly ground black pepper to taste
- Lime juice to taste
- For serving: Naan cooked rice or quinoa, chopped cilantro
Instructions
- Heat the oil in a medium sized pot over medium heat. Add the onion. Cook for 5-7 minutes, stirring every now and then, or until the onion is clear and soft. Add the garlic and ginger and cook for another 2 minutes, stirring constantly. Add the cumin, turmeric, coriander, and cinnamon; stir the spices with the garlic and onions for a minute, until everything is very fragrant.
- Add the red lentils, sweet potato or winter squash, tomatoes, water, and salt to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15 minutes. Uncover the pot, give everything a stir, then add the kale. Once the kale is mixed in, re-cover the pot and cook for another five minutes. Finally, stir in the coconut milk or cashew cream.
- Taste the mixture and adjust the salt as needed; add black pepper to taste, as well as some lime juice if desired. Serve with a cooked whole grain, naan, vegetables, or all of the above!
Notes
Leftovers will keep in an airtight container in the fridge for up to four days. They can be frozen for up to 6 weeks.