Ahhh.. Lentils. So good for you and so filling. This is a simple dish that lends itself to a nice warm breakfast or dinner. This isn't the most flattering picture, but it's really beautiful in person.
A Couple of Things: This is a simple recipe, super delicious. I'm not sure exactly where the recipe came from, but a copy of it somehow made its way into my overflowing file of things I wanted to try. This will become a staple. I used whole peppercorns which was a mistake, definitely use ground pepper.
Ingredients:1 Tbsp Oil
2 Onions, Diced
1 Tbsp. Garlic, Minced
1 Tbsp. Ginger, Minced
1 Tsp. Ground Coriander
1 Tsp. Ground Cumin
1 Tsp. Ground Pepper
1 C. Red Lentils
28 oz Can Tomatoes with Juice, rough chop the tomatoes
2 C. Vegetable Broth
1 C. Coconut Milk
Salt
2 Thai Red Chilies, Diced
4-6 Eggs (obviously leave this out if you want a vegan meal)
Process:
In a large skillet, heat oil over medium heat.
Add onions and cook until softened.
Add garlic, ginger, coriander, cumin and pepper.
Cook for about a minute.
Add lentils, tomatoes with juice, and vegetable broth.
Bring to a boil.
Transfer to slow cooker.
Cover and cook on Low for 6 hours or High for 3 hours, until lentils are tender.
Stir in coconut milk, salt to taste, add chilies.
Cover and cook for an additional 20-30 minutes.
Ladle into a bowls and top with a poached egg or two. Enjoy!
I made this last night and boy was it YUM! Thanks for the recipe. I will be trying more of your recipes in future. I've wanted to do more cooking for a long time and just wondered why I wasn't! Thanks for the push.
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