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.