Indian Lentils

It’s been a week of vegetarian diet, and I’m ready to start mooing!  My husband is still holding strong though.  He is mixing delicious smoothies, shading nonexistent pounds, and is hyped about the whole diet.  I, on another hand, turn more and more frequently to my dear friend chocolate…  The kids, of course don’t care, as long as pasta is served.

While contemplating our new dinner choices, I thought about one of our favorite  Indian dishes.  It made us forget about meat in a second!

Print this recipe

INDIAN LENTILS

INGREDIENTS:

  • 2 cups of lentils
  • 3 cloves garlic, minced
  • 1 large onion, minced
  • 1 red bell pepper, minced
  • 2 14 oz can of diced tomatoes
  • 1-inch piece ginger, minced
  • 1 14 oz can of coconut milk
  • 1/2 tsp cayenne pepper
  • 1 tsp coriander powder
  • 1/2 tsp turmeric
  • ½ tsp ground cardamom
  • ¼ tsp ground cloves
  • 1 tbsp vegetable oil
  • 1 tsp garam masala
  • 1.5 tsp mustard seeds
  • 1/2 tsp salt
  • 1 tbs ground almonds
  • Optional: 1 bunch of vegetables, such as cauliflower, broccoli, or 2 small potatoes.

DIRECTIONS:

Cook lentils according to the package instructions.

Heat up the oil in an iron pot, sauté onions, ginger, and garlic.  Add spices, and cook, steering for about 2 minutes.  Add tomatoes, lentils, and almonds.  Take 2/3 of the mixture and blend in a food processor.  Bring the puree back to the pot, heat up, and add the coconut milk.  Add chopped vegetables, if desired.  Cook until they are done (about 4 minutes for broccoli, about 10 for potatoes or cauliflower).

Serve with naan.

Make ahead: before vegetables are added, you can freeze the lentil dish in a zip lock bag for up to 6 months.

38 comments

  1. orples says:

    I imagine the coconut milk and almonds would add a unique flavor to this dish. While I seldom cook, this looks like a really interesting recipe. Thank for sharing.

  2. Randal Putnam says:

    Nice recipe! I have been cooking Indian for years and never saw a direction to blend a bean dish, but this is obviously the right way to get the consistency I enjoy when I get dishes at restaurants. Thanks so much!

  3. Mona says:

    Your entire site looks delicious and loving and wonderful. I am bookmarking this page with the hopes that I will get beyond delivery pizza and try to cook some of these recipes. Your photography makes the dishes look so yummy.

  4. Chicken Nuggets and Elmo says:

    This looks yummy! Thanks for finding my blog. I actually am in my first week of vegetarianism (gave meat up for lent), and I am finding it pretty easy to stay on it. Just finished up a yummy breakfast smoothie, as a matter of fact. =)

  5. jamie says:

    Isn’t it crazy how men can lose weight so fast?! My husband has been eating better for less than a week and has lost 4 pounds, while I on the other hand, typically eat well all the time and work my butt off at spin classes and maybe lose a pound a week. Sheesh! I like your blog, keep up the good work!

  6. Meagan M says:

    This looks so good! I have been trying to find more exciting veg dishes to cook for the fam. This looks like a must-try!! yum!

  7. Karen says:

    I’m so glad I stop by your blog. I have a bag of red lentils in my pantry and this sounds like a great way to use some of them.

  8. ashkitty says:

    Hello Anastasia, I am Indian, but combining lentils with coconut milk never occured to me…am going to try this just to fulfil my curiosity now…I bet its interesting

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