Description
A great vegetarian meal to satisfy everyone.
Ingredients
Scale
- 2 tablespoons canola, coconut or grapeseed oil
- 4 garlic cloves, minced
- 2 tablespoons ginger, minced
- 1 tablespoon curry powder
- 1–1/2 cups red lentils, rinsed
- 1 cup coconut milk, plus additional to taste
- 3–1/2 cups water
- 1 teaspoon salt
- 1 cup greens (spinach, swiss chard), thinly sliced
- 1/4 cup cilantro, chopped
Caramelized onions
- 2 tablespoons olive oil or butter
- 3 onions
- 1 teaspoon salt
Instructions
- Heat oil in large deep skillet.
- Add garlic, ginger and curry powder and stir until fragrant.
- Add lentils, coconut milk, water and salt, stir.
- Bring to a boil, lower heat to low and cook for 20-25 minutes. The lentils should be the texture of a thick soup. If it becomes too thick, add additional water and/or coconut milk.
- Add the greens the last 5 minutes of cooking, stir and cover until greens wilt.
- Add cilantro and stir.
Onions
- Heat a skillet with oil, then add onions and salt.
- Continue to cook on low flame, cover and cook for 20 minutes, stir every 5 minutes.
- Uncover and continue cooking until onions are golden brown.
Notes
Serve lentils with rice and a tangle of caramelized onions on top.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stove top
- Cuisine: Indian
Keywords: lentils, red lentils, indian,
