Red lentils can cook quickly so they are great to have in your pantry. Add red lentils into soups to enhance the flavor with a nutty sweet taste.
Lentils are also a great source of protein, iron and fiber - a great alternative food for vegetarians. There are also polyphenols in lentils and these are known to be antioxidant, anti-inflammatory and neuroprotective, one benefit being to protect aging brains. So lentils are not only for vegetarians, they are a great food for everybody.
Ingredients
2 tablespoons coconut oil
1 medium yellow onion, chopped
1 medium sweet potato, diced
1 tablespoon ginger, chopped
1 garlic clove, chopped
1 serrano chili, chopped (seeded for mild flavor)
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoon turmeric
2 teaspoon curry powder
4 cups vegetable broth
1 14.5 oz canned chopped tomatoes
1 cup red lentils
1/4 cup cilantro, chopped
salt to taste
Direction
In a large pot over medium heat, heat oil and saute onion until softened, then add sweet potatoes and cook for a few minutes.
Add the ginger, garlic, chili, and spices and saute for a few minutes until the fragrance comes out. Add lentils and sauté, coating with the spices. Add the vegetable broth and tomatoes. Bring to a boil, then reduce the heat to simmer. Cook uncovered until the lentils and sweet potatoes are soft, stirring occasionally, about 25-30 minutes.
Season to taste. Serve with balsamic rice or naan.
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