Ingredients
- 2 Tbsp coconut oil
- 1 Tbsp cumin seeds
- 1 Tbsp coriander seeds
- 1 head garlic, chopped
- 1 28 oz can crushed tomatoes
- 2 Tbsp ginger, chopped
- 1 Tbsp turmeric
- 2 tsp sea salt
- 1 cup dried brown lentils
- 1 15 oz can coconut milk
- 1 cup cherry tomatoes
- 1 cup cilantro, chopped
- 1-2 tsp cayenne powder (optional)
Servings: people
Units:
Instructions
- Heat the coconut oil in a large pot or skillet over medium-high heat. Add the cumin and coriander seeds and toast until they start to brown, about 45 seconds. Add the garlic to the pot and let it brown, about 2 minutes.
- Add the can of crushed tomatoes, ginger, turmeric, and sea salt to the pot and cook, stirring the pot a few times, for 5 minutes.
- Add the lentils and, if using, the cayenne powder and 4 cups of water to the pot and bring it to a boil.
- Reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes, or until the lentils are soft. Stir the pot a few times to prevent the lentils from sticking to the bottom.
- Once the lentils are soft, add the coconut milk and cherry tomatoes and bring the pot back to a simmer. Remove the pot from the heat and stir through the cilantro.
Recipe Notes
recipe adapted from theendlessmeal.com
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