We love red lentils in thick, creamy soups, curries and dhals. They are a cheap substitute for meat, high in protein and take little time to cook!
2 tbsp olive oil (or coconut oil)
1 garlic clove, minced.
1 cm long piece of fresh ginger, minced.
1 small onion, diced.
1 carrot, diced.
1 cup red lentils.
1⁄2 cup coconut milk.
1⁄2 cup tomato passata (or crushed tomatoes).
1 1⁄2 cup vegetable broth (or water).
1⁄2 tsp turmeric powder.
salt and pepper to taste (optional).
Add the oil, onion and garlic to a medium pot. Give it a stir and cook on low-medium heat for about a minute. Add the ginger and carrot and saute for one more minute.
Add the lentils, tomato passata (or crushed tomatoes with all the juice), vegetable broth (or water), turmeric powder, salt and pepper. Combine all the ingredients, increase the heat and bring to a boil.
Reduce the heat to low and let simmer for about 25 minutes, covered, stirring occasionally. The lentils should get very soft and absorb almost all the liquids. The consistency should be thick and creamy. If the consistency is getting too thick feel free to add some extra water or broth.
Adjust salt and pepper to taste and serve topped with some fresh herbs. Tastes great with rice, potatoes or even on its own.