Green Lentils with Ginger, Coconut Milk, Sweet Potato and Cabbage

Green Lentils with Ginger, Coconut Milk, Sweet Potato and Cabbage
Florida Coastal Cooking

Altered from Smitten Kitchen and Madhur Jaffrey, Indian Cooking

Estimated 10 (1-cup) Servings

**4 WW Pts Plus




1 1/2 cups lentils, rinsed and drained if necessary (truRoots Organic Sprouted)

6 cups water or broth (I used 4 cups low sodium vegetable broth 2 cups water)

1 sweet potato, chopped (Organic unpeeled)

1/2 heaping tsp ground turmeric

3 Tbsp vegetable oil, 1 Tbsp butter

1 heaping tsp cumin seeds

2 to 4 cloves garlic, peeled and finely chopped (or 3/4 Tbsp dried minced)

1 medium onion, peeled and cut into fine slices

1/2 head finely shredded cabbage

1 to 2 fresh, hot green chilies, finely sliced

3/4 tsp salt

14.5oz can peeled to whole un-drained, tomatoes chopped (Muir Glen)

1 heaping tsp peeled, finely grated fresh ginger

3/4 cup light coconut milk




1. Pour water and/or broth, sweet potato and lentils into a heavy pot and bring to a boil. Add turmeric; stir to mix. Cover, leaving the lid slightly ajar to vent, turn heat down to low; simmer gently for 1 1/4 hours. Stir several times during the last 30 minutes.


2. Meanwhile, heat oil and butter in a large frying pan over medium heat. When hot, put in the cumin seeds; allow to sizzle for 3 to 4 seconds. Add garlic; stir to combine and cook a few more seconds. Add the onion, cabbage and green chilies. Stir the cabbage mixture for about 10 minutes or until it begins to brown and turn slightly crisp. Stir in 1/4 teaspoon of the salt. Turn off the heat under the frying pan.


3. Stir remaining 1/2 teaspoon salt, the tomato and ginger to the lentil pot (after the initial cooking time); stir to mix. Cover and cook an additional 10 minutes. Add the cabbage mixture; stir to mix and bring to a simmer for 2 to 3 minutes. Remove from heat and stir in coconut milk.