Have you ever had the satisfaction of curried red lentils served with a bowl of rice or some flat bread? If not, you’ve been missing out. This time of year, with the promise of spring around the corner, but with winter still lingering in the air, (at least in New Hampshire) this dish will give you some warmth and comfort. It is easy and relatively quick to prepare, except in New Mexico, and it comes with a long list of tremendous health benefits. Give it a try!
2 cans diced tomatoes (about 3 cups)
2 tablespoons olive oil
3-4 large garlic cloves, minced
1 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground ginger
1/4 teaspoon Spanish paprika
1 teaspoon salt
2 teaspoons onion powder
3/4 cup water
1/2 cup red lentils (rinsed, no sand)
1/4 cup coconut milk
Right before serving add:
1/3 cup minced fresh cilantro
1 cup chopped fresh spinach
1/2 cup minced fresh green onion
In a blender gently blend the diced tomatoes only for couple of seconds, keep the texture, get rid of the chunks.
In a medium pot heat olive oil and cook the minced garlic for 1-2 minutes. Next add the blended tomatoes, cumin, coriander, ginger, paprika, salt, onion powder, and water. Bring to a boil. Once the mixture is boiling add the red lentils and cook till the lentils are tender (30-40 minutes).
Once the lentils are tender, stir in the coconut milk.
Right before serving add the fresh cilantro, spinach, and green onion. Serve over rice and enjoy!
Note: If you prefer a spicier flavor add either a pinch of cayenne or red pepper flakes.