Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups red lentils
  • 3 cups vegetable broth
  • 1 tablespoon coconut oil
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon black mustard seeds
  • 1 hot green chili ( - finely chopped, discard seeds)
  • 1/2 cup onion ( - finely diced)
  • 1 teaspoon ginger root ( - fresh, finely diced)
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper ( - optional and you can use more if you like)
  • 1 large tomato ( - diced small)
  • 1/2 cup coconut milk ( - you could add more broth instead)
  • 1 teaspoon sea salt

Instruction

  • Wash the red lentils and drain.
  • Add the lentils to a medium sized saucepan and cover with the vegetable broth.
  • Bring to a boil and then turn down the heat, cover and cook 20 to 23 minutes (or follow your package directions).
  • While the lentils are cooking: In a skillet heat the oil to medium high.
  • Add the cumin seeds and mustard seeds. Within a few seconds they will begin to pop.
  • Add the chili and onions.
  • Saute over medium heat for about 10 minutes until the onions are translucent.
  • Add the fresh ginger, ground coriander, turmeric and cayenne pepper.
  • Cook just to heat through - maybe 30 seconds to a minute.
  • Add the tomato, along with it's juices and cook about 5 minutes. Take off the heat.
  • The lentils should be done. Check them to make sure. You can cook them longer if needed.
  • Turn the skillet contents into the pot of lentils and vegetable broth.
  • Add the salt and coconut milk and heat through.
  • Serve garnished with cilantro and paprika.