This is a warm and hearty dish that is delicious on a rainy summer night or cold winter day. This is a no-fuss meal that takes time to simmer, but doesn’t require a ton of attention. I served it over a bed of arugula and roasted potatoes, but this would be great with sourdough bread or over quinoa. I think I’ll try to add some cauliflower next time to up the plants!
14oz dry green lentils
(2) 14oz cans of coconut milk
3 garlic cloves (peeled and chopped)
2 large tomatoes (cut into small pieces)
1 tablespoon of ground cumin
1 teaspoon of curry powder
1 teaspoon of paprika
1 teaspoon of hot chili powder (I used regular chili powder
2 teaspoons of chili flakes
Place a pan over medium heat (I used my dutch oven)Add the chopped garlic with olive oil and salt and let that cook for about 1-2 minutes before adding all of the spices, followed by the chopped tomatoes
Stir well, letting the garlic and spices cook together for a few minutes before stirring through the lentils and then add the two cans of coconut milk
Bring the mix to a bowl, before reducing to a simmer over a low temperature
Leave to cook, uncovered, for about 1 hour until thick and creamy, making sure to stir every 10 to 15 minutes to avoid sticking to the pan.
Once cooked through, stir through more salt and serve. I added fresh cilantro to mine, but avocado, chili flakes and coconut or almond yogurt would be great!
These perfectly spiced potatoes are the perfect side dish or if you’re my husband, for dinner with a side of ketchup!
13 oz of tiny potatoes (halved)
1 tablespoon of olive oil
1 teaspoon of cayenne pepper
1.5 teaspoon of paprika (maybe more if you like paprika as much as me!)
Pinch of sea salt
Preheat oven to 400 degree F
Mix the potatoes with good drizzle of olive oils, salt and all of the spices
Cook for about 45 to 50 minutes, until soft and golden
Once cooked, remove from oven