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 pure 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.