Simple and nutritious, great for mid-week dinners, or to feed a crowd for relaxed entertaining
About this Recipe
Always a crowd pleaser, this freezes well and is easy to prepare ahead and reheat. Serve with brown rice and freshly steamed broccoli and cauliflower for a potent combination of ingredients that will keep your liver happy!
Step by Step Instructions
2 tablespoons coconut oil
2 teaspoons cumin seeds, ground or crushed
2 teaspoons mustard seeds, ground or crushed
1 onion, finely chopped
3 cloves of garlic, crushed
2 cm fresh ginger, peeled & finely chopped
1 carrot, grated
- 1 teaspoon garam masala
2 teaspoons ground turmeric
1/2 to 1 teaspoon chilli powder, to taste
400 millilitres water
400 millilitres coconut milk
230 grams red lentils, rinsed & drained
350 grams tomatoes, cut into small pieces (or use a 400g can)
Juice of 2 limes
3 sprigs of fresh coriander, leaves only
Heat the coconut oil in a large saucepan, over a medium heat. Add the ground or crushed cumin seeds and mustard seeds and cook for 1 minute, before adding the onion, garlic, ginger and grated carrot. Sauté gently for 3 minutes, stirring regularly.
Add the garam masala, turmeric and chilli powder and sauté for another 3 minutes.
Add the water, coconut milk, red lentils and tomatoes and simmer for 15 minutes over a medium to low heat.
Add the lime juice and fresh coriander, before cooking for a final 3 minutes. Serve hot.
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