Hey there! You were probably wondering if I would ever return to this little spot with some new words of wisdom and/or new recipes. Well I can at least promise you a new recipe today!
But let’s back up for a second, since it’s been a while since you’ve last heard from me. Here are a few updates that you might find interesting:
1. I’m officially in the scenic, amazing, not so rainy (yet) city of Seattle! While there is still so much to explore, the food and fitness scene is absolutely great. It is an extremely active city (just my style!) and there are a ton of gluten-free and vegetarian food options.
2. If you follow me on Instagram (@karmaeats), you might already know that I’ve changed up my cooking style a little bit. I still make healthy Indian cuisine from time to time, typically for my lunches that I take to work! However, weeknight and weekend eats include more variety and are heartier – still gluten-free/vegetarian – but easily adapted for meat-eaters as well. This means that meat can easily be added, or the meal might even be satisfying for carnivores without the meat.
With that said, I actually do have an Indian-ish style lentil dish to share with you today. I am slightly lazy when I cook, and prefer not to have to soak lentils beforehand; hence, the use of these brown lentils which cook relatively quickly.
I hope you enjoy this as much as I have been – this recipe makes a huge pot of lentils so this is my lunch for the next 5-6 days…
- 2 tablespoons coconut oil
- 1 tablespoon cumin seeds
- 1 teaspoon cumin-corriander powder
- 2 teaspoons turmeric
- 1 tablespoon chopped garlic
- 2 tablespoons chopped ginger
- 1 can crushed tomatoes (28 oz)
- 1 can coconut milk (15 oz)
- 1 cup uncooked brown lentils
- 3 cups water
- salt/pepper to taste (I used about 1 1/2 tsp salt, 1/4 tsp pepper)
- chili power (optional)
- cilantro for garnish
In a large pot, heat the coconut oil over medium heat. Add the cumin seeds, and once they begin to sizzle and brown, add the cumin-corriander powder and garlic. With a large spoon or spatula, mix the spices around in the pot until the garlic becomes slightly browned but not burnt. Then, add the ginger.
After one more mix, add the crushed tomatoes, along with the turmeric, salt, and pepper. Be careful here – it may splatter! Stir the mixture for approximately five minutes. It will be bubbling a bit.
Add the lentils and water to the pot, along with the chili powder. Stir everything together. It will look very watery at this time. Cover the pot and turn the heat down to low. Turn a timer on for 40 minutes.
Note: I found it helpful to check on it every 5-10 minutes and give it a stir. The lentils will begin to absorb the water, but if at any point more water is needed feel free to add more. I did not need to do so.
After 40 minutes, check that the lentils have absorbed the water. Add the coconut milk, stir once more, and cover the pot. Allow it to cook for an additional five minutes. If any additional salt is desired, add it here.
Remove the pot from the heat. Serve with rice or quinoa (yes, I used white rice this time – so unlike me!) and garnish with cilantro.
Recipe adapted from The Endless Meal