Curried Lentils

Our favorite family meal: curried lentils and coconut rice. It may not look too terribly appetizing, but boy oh boy, is it ever delicious. I have had many requests for it, only to be followed with amazement and "oohs" and "aahhs". Seriously. So, I'll share the recipe.

You can find any of these spices and ingredients at your local Asian market. We have an Oriental (among all other Asian and Indian foods as well) market about a mile away from us.

This makes enough for a family of 4 to eat a bowl-full over 4+ meals. I make one dinner, plus a lunch for us the following day, then freeze the rest for colds, chilly days, or quick meals.

You will need:

1 C. split green peas

2 C. red lentils

2 C. brown lentils

3 Onions, diced (I used red onions this time)

4 Red potatoes, diced

2 cans diced tomatoes, keep liquid

9 C. water

7 cloves of garlic (or more to taste)

1/4 C. turmeric

2 Tbsp. ground ginger

1/4 C. coriander

3 Tbsp. salt

2 Tbsp. garlic powder

2 Tbsp. cumin

1 Tbsp. coconut oil

1/4 C. cayenne pepper (optional)

Start with 1 cup of split green peas. Boil while getting ingredients together, or 20 minutes, whichever is longer.

Soak red and brown lentils in hot water until ready.

Heat up a 6+ Qt pot and add coconut oil.

Saute onions until almost translucent, then add spices. Stir for about 2 minutes. This helps bring out the amazing fragrances and aromas from all of the ingredients.

Next, add lentils and split green peas, after draining the water from them. Stir for another 60-90 seconds.

Add in tomatoes and 9 cups of water.

I used my pressure cooker for this so it could cut the time down a little.

Once boiling, add the potatoes.

Now cook for about 45 minutes, stirring every 10 minutes or so.

Check for tenderness. Once the potatoes are still firm but easy enough to chew, remove from heat.

Serve over coconut rice to get a beautiful contrast.