Red lentils

Serves 4, or two people with leftovers for lunch. Double it for a dinner party or lots of leftovers.

  • 1 cup split red lentils

  • about 3-5 cups broth (use less broth to make it more of a paste, more broth to make it soupier)

  • a small onion

  • 4 cloves of garlic

  • (optional) 1/2-1 tsp grated or minced ginger

  • coconut oil (olive oil is fine, too)

  • 1/2 tsp curry powder, whatever floats your boat

  • 1/2 tsp turmeric

  • 1/4 tsp cumin

  • some paprika or smoked paprika

  • some ground coriander

  • pinch of ground cinnamon

  • pinch of cayenne pepper

  • a pinch of hot mustard powder

  • bay leaf

  • 1 tsp tomato paste (optional but it adds nice acidity)

  • salt and/or seasoned salt

  • black pepper

  • seasonal veggies (I like carrots, red cabbage, spinach, cauliflower, corn, and/or kale)


Toppings:

  • lemon/lime or balsamic vinegar

  • hot sauce

  • sour cream or Greek yogurt


Directions:

  1. Wash the lentils. You don't have to soak them because split red lentils cook down quickly.

  2. Chop and saute the onion over low heat in coconut oil for 10 minutes, until it starts to turn translucent. When the onions are almost ready, throw in the garlic (and optional ginger) and saute them until it starts to brown, about 3-5 minutes.

  3. Then add the spices to the skillet with more oil over a high flame to bloom them for a minute or so.

  4. Add the broth to the pot the onions have been cooking in. Once it comes to a boil, add all of the lentils. Cover, lower the heat, stirring occasionally. Let it cook for about 35 minutes, depending on when it seems done.

  5. While the lentils are cooking, chop up whatever vegetables you have on hand. Add them in accordance to how fast they cook (e.g., carrots 25 mins before done, cauliflower 18 mins before done, kale 12 minutes before done, spinach/corn 5 minutes before done).

  6. When the lentils are a soupy consistency, add the tomato paste, salt, and pepper to taste.

  7. When everything is ready, serve with a nice squirt of lemon/lime juice or a splash of balsamic vinegar to add a touch of sourness, and sour cream or Greek yogurt to make it creamier.


Option: Steam the veggies in a separate pot instead of cooking them with the lentils so that if you reheat them later the veggies don't get too mushy. Place some of the still-hot steamed vegetables in a bowl, and ladle the lentil stew over top.