I love lentils. Love, love LOVE them.
They are a staple in our pantry.
Currently we have three types of lentils waiting to be used. Red, green, and the "other" grocery kind.
This recipe is perfect to make on a Sunday afternoon, and have in the fridge for lunch during the week - put it in your baby mason jars, and you have a great source or protein & fiber!
1 medium onion, diced
1 large-ish carrot, diced
3 cloves of garlic, minced
1 tsp cardamom powder
1 tsp coriander powder
1 TBS cumin
1 TBS turmeric
salt & pepper, to taste (I probably used 1+ tsp of each? Remember, I hate measuring....)
2 cups Lentils
5-6 cups water or vegetable broth
1 can coconut milk (I use the lighter version - it has more liquid)
Saute your diced onions & carrots in a Dutch oven over medium high heat. Add your spices and garlic, saute about 2 minutes. Add your lentils and stir around a minute or two ---- Pour in your water and bring to a boil. Once the party has come to a boil, turn your heat down to simmer until done. Finally, add your coconut milk and stir -- You may need to add additional salt and pepper here, if you so choose!
This recipe is wonderful right out of the pot -- or -- chilled over baby greens -- or -- whirled in the food processor and used as a dip with naan or pita!
What staple items do you have in your pantry??