Indian style lentils

This recipe is packed with flavor. Travel to India without leaving your house. Although it is not a traditional recipe (but close), it uses easy to get ingredients.
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This recipe makes enough to freeze for later. If you want to use a slow cooker, see the notes at the end.

Difficulty: Beginner Prep time 10 min Cook time 45 min Total time 55 mins Servings: 8

Ingredients

Instructions

  1. Gather your ingredients

  2. Chop your veggies

  3. Sauté

    In a large, preheated saucepan, sauté the onion, cumin seeds, garam masala, turmeric, hot peppers, ginger, garlic, and curry in coconut oil. Cook for 2 minutes. Add the tomato paste and tomatoes. Cook for an additional 2 minutes.

  4. Lentils

    Add the presoaked lentils, 1 1/2 tsp of salt (if you haven't added salt yet), and 4 cups of water (or until they are covered). With it covered, cook for around 30-45 minutes, stirring occasionally so they do not stick to the bottom. If it becomes a bit dry, add a little water.

    Taste and adjust seasoning of salt and heat.

    Serve with natural yogurt (unsweetened), cilantro and Nann if desired.

Notes

Lentils cook better and quicker if they are soaked for about 6-8 hours, or overnight.

Slow cooker: Follow steps 1-3. Add everything to the slow cooker instead of the saucepan. Cook on low heat until the lentils are soft. If it is a bit watery, transfer to a pot and cook uncovered until it reduces to the desired consistency and adjust the salt level.

This recipe freezes well in sealed containers for up to 3 months.

Have you tried this recipe?

Menciona

@Cocinandoconkm

¡Queremos verlos!

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