Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 4 - 6 servings
Ingredients:
Provided in Jar:
1 1/2 cup orange lentils
1 tbsp dried garlic
1 tbsp dried onions
1 tbsp dried red bell peppers
1 tbsp curry powder
1 tsp turmeric
1 dried chili pepper
Additional Ingredients Needed:
1 tbsp coconut oil
1 small shallot
2 tbsp fresh minced ginger
3/4 tsp seal salt
1 1/2 cup coconut milk
1 - 2tbsp coconut sugar (optional)
2 tbsp fresh lemon juice
Preparation
SOAK LENTILS AND DRIED INGREDIENTS (1 HOUR OR UP TO 24 HOURS)
Remove seeds & stem from dried chili pepper
Step 1.
Bring water to a boil in a large pot or saucepan. Add lentils & dried ingredients and bring back to a boil. Once boiling, reduce heat to a simmer and cook lentils uncovered for 4-5 minutes or until just tender. Then drain and set aside. Be careful not to overcook or they can become mushy (cooking time will vary by variety of lentil – check package for instructions).
Step 2.
In the meantime, heat a large rimmed skillet over medium heat. Once hot, add oil, shallot, and ginger. Sauté for 2-3 minutes, stirring frequently. Then add salt, curry powder, and turmeric, and cook for 1 minute more. Lower heat to low.
Step 3.
Add coconut milk and coconut sugar (optional) and stir to combine. Cook over low heat for 3-4 minutes to combine the flavors
Step 4.
Add the (well) drained, cooked lentil mixture to the coconut sauce and stir. Taste to season (I typically add a little more salt and curry powder if on hand)
Step 5.
Turn off heat, add lemon juice, and stir. Then serve and enjoy! These are delicious on their own, but they would also be tasty with rice or roasted vegetables
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