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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I love anything with coconut milk in it! This looks yummy, when I try it, I will use light coconut milk though. Serve with naan bread for dipping. Ingredients:
2 tablespoons butter |
2 garlic cloves, crushed |
1 onion, chopped |
1/2 teaspoon turmeric |
1 teaspoon garam masala |
1/4 teaspoon chili powder |
1 teaspoon cumin |
2 1/4 lbs canned chopped tomatoes, drained |
1 cup red lentil |
2 teaspoons lemon juice |
2 1/2 cups vegetable stock |
1 1/4 cups coconut milk |
salt and pepper |
cilantro, chopped, to garnish |
Directions:
1. Cook onion and garlic in butter for 2-3 minutes. Add all spices and cook for 30 more seconds.
2. Stir in tomatoes, red lentils, lemon juice, stock and coconut milk. Bring to a boil.
3. Reduce heat and simmer for 25-30 minutes, or until lentils are tender and cooked.
4. Season to taste, garnish with cilantro.
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