Curried Black Lentils
This a versatile dish that is packed with nutrient dense lentils and pairs well with roasted vegetables, eggs, paneer, or tofu.
Ingredients
- 1 each medium onion, diced
- 2 each celery ribs, diced
- 2 each medium carrots, diced
- 1 tablespoon avocado oil, extra virgin
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon cumin, ground
- 1 teaspoon coriander, ground
- 2 teaspoons Garam masala
- 3 teaspoons curry powder
- 1½ cups black lentils
- 3 cups water or stock
- 1-15 ounce can coconut milk
Instructions
- Heat avocado oil in a large saucepan. Add the diced onions, carrots, celery and sauté until fragrant and onions are translucent. About 5 minutes.
- Add ginger, garlic and spice and cook 2-3 minutes stirring occasionally.
- Add lentils and broth. Bring to a boil, cover and reduce to a simmer. Cook for20-25 minutes stirring occasionally.
- Add coconut milk cook another 10 minutes or until lentils are soft and liquid is absorbed.
Notes
Serve immediately with roasted vegetables, baked paneer, tofu or eggs. A creamy dairy free riata compliments this meal well.
Store in the refrigerator for up to four days.