Ingredients

The following ingredients have 4 Servings
  • 2 cup dried lentils
  • 2 tbsp oil of your choice (I used coconut oil)
  • 4 cloves of garlic (chopped)
  • 1/2 onion (chopped)
  • 1-inch piece of ginger root (about 2.5 cm, peeled and chopped)
  • 1/4 tsp cayenne flakes (optional)
  • 2 15-ounce can chopped tomatoes
  • 1 14-ounce can coconut milk
  • 3-4 tbsp sugar (I used brown sugar)
  • 1 tbsp turmeric powder
  • 1 tbsp curry powder
  • 1 tbsp ground cumin
  • 1-2 tsp salt
  • 1/2 tsp ground black pepper
  • 2 cup frozen peas (optional)
  • Fresh cilantro (optional, chopped)

Instruction

  • Cook the lentils according to package directions. I didn't add any salt.
  • Heat the oil in a skillet and cook the garlic, onion, and ginger with the cayenne flakes over medium-high heat until golden brown, stirring occasionally.
  • Add the tomatoes, coconut milk, sugar, turmeric powder, curry powder, ground cumin, salt, and pepper, stir and cook over medium-high heat for about 5 minutes, stirring occasionally.
  • Drain and rinse the lentils and add them to the skillet. Add also the frozen peas and cook for about 5 to 10 minutes.
  • Serve immediately with some basmati or cauliflower rice and some chopped fresh cilantro on top (optional).
  • Keep the leftovers in an airtight container in the fridge for up to 4-7 days or in the freezer for about 3 months.