This is a Vegetarian Times recipe that Wes and I have been making quite often lately. It's easy, yummy, inexpensive, and goes a long way. We follow the recipe exactly but often use green onions because that's what we tend to have on hand. We eat it over rice and especially like to pair it with India bread (from TJ's frozen section). Enjoy!!
Ingredient List
Serves 6
2 cups low-sodium vegetable broth
1 cup red lentils, sorted and rinsed
1 Tbs. vegetable oil
1 medium-sized onion, chopped (about 1 1/2 cups)
2 cloves garlic, minced
1/2 tsp. crushed red pepper flakes
1 tsp. ground cumin
1 tsp. ground turmeric
1/2 tsp. ground coriander
1 Tbs. tomato paste
1/2 cup light coconut milk
2 tsp. fresh lime juice
Directions
1. Bring broth and lentils to a boil in pot over high heat. Reduce heat to medium-low, partially cover and
simmer 10 minutes, or until lentils are tender. Cover, and remove from heat.
2. Heat oil in nonstick skillet over medium heat. Add onion, garlic and red pepper flakes; sauté 5 minutes.
Add cumin, turmeric and coriander; cook 3 minutes, stirring constantly. Add tomato paste, and cook 3
minutes, stirring constantly. Add coconut milk and lentils, and cook 3 minutes more.
3. Season to taste with salt and pepper, and stir in lime juice. Serve over rice.
