Coconut Lentils

Ingredients

250 g your choice of vegetables: I usually use a mix of carrots, zucchini, eggplant, cauliflower, pepper, and/or squash

1 onion, diced

2 cloves garlic, minced or crushed

1 tbsp coriander

2 tsp cumin

1 tbsp ginger

1 tsp each: fennel, garam masala, pepper, and salt

400 g canned tomatoes

600 ml water or stock

250 g red lentils

100 g coconut milk

cinnamon, cardamon, amchoor, and cayenne or kashmiri pepper, to taste

Directions

Heat a saucepan and add the oil, saute onions and diced vegetables until they begin to soften.

Add all of the spices and saute together for 30-60 seconds until they are fragrant.

Add remaining the tomatoes, water, and lentil then bring the mixture to a boil, stirring so it does not stick.

Once boiling, reduce the heat until the mixture is at a low simmer and cook for about 20 minutes then add coconut milk and cook 10-15 minutes more until the lentils are soft and their edges have frayed. Add more coconut milk or water if you prefer thinner lentils.

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Coconut Lentils