Tuesday, March 3, 2015

Red Lentil Masala with Coconut Rice


Which came from http://naturallyella.com/2012/11/23/red-lentils-and-spinach-in-masala-sauce/

Which came from http://www.marthastewart.com/319409/chicken-tikka-masala

Try to keep up would ya?

We had plans to make the more involved one, but ran out of time/got lazy/kids and made the easy one.  More or less followed the recipe, except we used crushed tomatoes instead of diced.  Coconut rice was mostly slap-dash (coco cream, coconut flakes) but was pretty good.


1 tablespoon olive or coconut oil
1 small red onion, diced
2 garlic cloves, minced
1-inch fresh ginger, peeled and minced
1 serrano chili pepper, seeded and minced
1 teaspoon ground cumin
1 teaspoon garam masala
¼ teaspoon coriander
One 15-ounce can diced tomatoes
1 teaspoon sea salt
One 15-ounce can coconut milk
1 cup red lentils
5 ounces baby spinach


In a large stock pot or Dutch oven, heat the oil. Saute the onion over medium-high heat until soft, 5 minutes. Add the garlic, ginger, serrano, cumin, garam masala, and coriander. Cook until very fragrant, 2 minutes.

Carefully pour in the tomatoes, scraping up any brown bits that formed on the bottom of the pan. Cook, stirring occasionally, until the liquid has reduced and the tomato chunks have softened, 5 minutes.

Add the coconut milk and 1 cup water. Bring to a boil over high heat.

Stir in the lentils and reduce the heat to medium-low. Cook until the lentils are tender, 25-35 minutes, stirring occasionally to prevent the lentils from sticking to the bottom of the pan.

Fold in the spinach and cook until wilted, 3 minutes. Serve alongside coconut rice.

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