Indian-Spiced Lentils. Boy are these good.
When I was creating this recipe, I was totally unsure of what I was doing the entire time. It was quite the show. The counter was full of ingredients and I was tossing in random things thinking to myself, “I hope this turns out okay”.
That’s typically how most of my recipe testing goes.
I have an idea and then end up swerving in a few different directions before I come out with the final product. I’ve had a handful of totally epic fails, but then I have recipe like this… That I’m not quite sure what I’m doing, but it turns out FANTASTIC.
I love when that happens.
These Indian-Spiced Lentils are vegan, gluten-free, and dairy-free. It’s a lunch and/or dinner recipe that will give you plant-based protein and lots of fiber to keep your body energized and healthy.
This is also a perfect meal prep recipe. It’s a featured recipe from the May Meal Plan! The recipe makes a large batch and it keeps well in the fridge or the freezer. It’s like a homemade TV dinner! All you have to do is add some fresh herbs before eating and you’re good to go. Perfect for a quick, healthy meal. You’re going to love this!
- 2 tablespoons coconut oil
- 6 cloves garlic, minced
- 1 ½” piece of ginger, peeled and grated
- ¼ cup unsalted almond butter
- 1, 28-ounce can of crushed tomatoes
- 2 Tbsp. tomato paste
- 1 Tbsp. ground turmeric
- 1 Tbsp. ground cumin
- 2 tsp. Himalayan pink salt
- 1 tsp. black pepper
- 1 ½ cups dry green lentils
- 2 cups vegetable broth
- 1, 15-ounce can full-fat coconut milk
- ½ cup chopped cilantro
- 1 ½ cups basmati rice (white or brown)
- 3 cups vegetable broth
- 1 tsp. Himalayan pink salt
- In a medium pot, add the rice, vegetable broth, and salt. Bring to a boil then reduce to a simmer and let simmer for 15-20 minutes until the liquid is absorbed (or according to the package directions). Turn off the heat and let sit while you finish the rest of the recipe.
- In a large pot, add in the coconut oil over medium heat.
- Add in the garlic and ginger and let sauté for 2 minutes until fragrant.
- Mix in the almond butter and tomato paste.
- Next add in the crushed tomatoes and spices.
- Lastly, add in the lentils and vegetable broth.
- Bring the mixture to a boil, reduce heat to a low, cover and let simmer for 35 minutes.
- Once the lentils are soft, stir in the coconut milk.
- Serve ½ cup rice with 1-cup of the lentil mixture. Top with a generous amount of freshly chopped cilantro.
With joy and health,
