Indian lentils! Appropriate first post for Jacob’s Lentils since, based on Tiffany’s reaction when she tasted this, she would probably sell her birthright for it.
Serves 6, takes about 45 minutes if you’re as slow as I am at dicing stuff.
1 white or yellow onion, diced
1 tbsp fresh ginger, peeled, minced
2 cups (375 g) dry red lentils
fresh cilantro for serving
Heat the coconut oil in a large pot, and cook the onion, garlic, ginger, and spices til they’re soft and fragrant.
Add the coconut milk, lentils, water, and bouillon cube and simmer or low boil for about 25 minutes, stirring occasionally to make sure it doesn’t stick to the bottom. I started with less water, and added more as it boiled down.
It’s done when it’s thick and mushy! Put cilantro on top!
Must be red lentils, substituting other lentils will not work!
Add 1/2 tsp red pepper flakes with the rest of the spices to make it not nightshade-free.
You can do veggie broth, veggie stock, or other broth instead of water + bouillon cube.
Serve with rice or naan or other fried bread.