Ingredients
- 2 tablespoons coconut oil
- 1 yellow onion, chopped
- 1 serrano pepper, chopped (seeded, if you want less heat)
- 6 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 cinnamon stick
- 2 tablespoons curry powder
- 1 tablespoons ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (15 ounce) diced tomatoes
- 1 cup water
- 1 can (15 ounce) coconut milk
- 1 tablespoon molasses
- 2 cups dry red lentils (rinsed)
- 1/2 bunch cilantro, minced
How to Make
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Step 1: Melt the coconut oil in a large pot over medium heat. Add the onion and serrano peppers and cook until the onion has softened and translucent, about 4-5 minutes. Mix in the garlic, ginger, cinnamon stick, curry powder, ground coriander, salt & pepper and cook for 1 minute. Add tomatoes and cook for 5 minutes more.
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Step 2: Pour in water, coconut milk and molasses. Bring to a simmer over medium-high heat, then add the lentils and cook until tender (15-20 minutes). Stir frequently as the lentils cook to keep them from sticking. Be careful not to overcook because the lentils will quickly lose shape and turn to a paste.
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Step 3: Once lentils are done, remove from heat and stir in the minced cilantro. Check for seasoning and add more salt & pepper, if needed.
We hope you enjoy this recipe!
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