Curried Coconut Lentils
Servings: 6
Print Recipe
Ingredients
- 2 tablespoons coconut oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 large onion, minced
- 5 cloves garlic, minced
- 28 ounces canned crushed tomatoes
- 2 tablespoons fresh ginger, grated
- 1 tablespoon turmeric
- 2 teaspoons salt
- 2 cans lentils, 19 ounce cans, drained and rinsed
- 14 ounces canned coconut milk
- 2 large tomatoes, chopped
- Parsley for garnish
Instructions
- In a large skillet, over medium heat, add the coconut oil and gently sauté the onion for 3 minutes. Add the garlic and sauté for an additional 2 minutes.
- Add the cumin and coriander and stir into the onions and garlic.
- Next, add the canned tomatoes, ginger, turmeric, and salt. Stir into the onions and saute for 5 more minutes.
- Add the lentils and coconut milk. Stir well and cook for 5 minutes until the lentils are heated through.
- Lastly, toss in the chopped fresh tomatoes, stir, and lower the heat to simmer. Cover the skillet and simmer for 10 minutes.
- Top with fresh parsley and serve immediately.