Indian-Spiced Lentils
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dishes
Cuisine: Gluten-free, dairy-free, soy-free, vegan, vegetarian
Serves: 6
Ingredients
Lentils
  • 2 tablespoons coconut oil
  • 6 cloves garlic, minced
  • 1 ½” piece of ginger, peeled and grated
  • ¼ cup unsalted almond butter
  • 1, 28-ounce can of crushed tomatoes
  • 2 Tbsp. tomato paste
  • 1 Tbsp. ground turmeric
  • 1 Tbsp. ground cumin
  • 2 tsp. Himalayan pink salt
  • 1 tsp. black pepper
  • 1 ½ cups dry green lentils
  • 2 cups vegetable broth
  • 1, 15-ounce can full-fat coconut milk
  • ½ cup chopped cilantro
Rice
  • 1 ½ cups basmati rice (white or brown)
  • 3 cups vegetable broth
  • 1 tsp. Himalayan pink salt
Instructions
  1. In a medium pot, add the rice, vegetable broth, and salt. Bring to a boil then reduce to a simmer and let simmer for 15-20 minutes until the liquid is absorbed (or according to the package directions). Turn off the heat and let sit while you finish the rest of the recipe.
  2. In a large pot, add in the coconut oil over medium heat.
  3. Add in the garlic and ginger and let sauté for 2 minutes until fragrant.
  4. Mix in the almond butter and tomato paste.
  5. Next add in the crushed tomatoes and spices.
  6. Lastly, add in the lentils and vegetable broth.
  7. Bring the mixture to a boil, reduce heat to a low, cover and let simmer for 35 minutes.
  8. Once the lentils are soft, stir in the coconut milk.
  9. Serve ½ cup rice with 1-cup of the lentil mixture. Top with a generous amount of freshly chopped cilantro.
Recipe by total body nourishment | lauren venosta at https://www.totalbodynourishment.com/indian-spiced-lentils/