I’m sharing another one of my old recipes. I took a poll on Facebook, and this was the recipe people wanted to see. It’s one of my kids favorite recipes ever.
If you can’t find black mustard seeds, leave them out. It’s not a big deal… everything else should be easily found in any well stocked grocery store. One tip about spices: buy them in bulk from a health food store or whole foods. They are so much cheaper!
I use a lot of garlic. I recommend it, but if you don’t want to use as much feel free to cut down. If you are sensitive to heat, then start with 2 tbsp. of ginger.
I love this recipe so much! I hope you do too.
- 3 tbsp. coconut oil
- 1 tsp black mustard seeds
- 2 tsp. cumin seeds
- 1 large onion, diced
- 10 cloves garlic, pressed
- ½ tsp. kosher salt
- 1 tbsp. ground coriander
- 2 tbsp. curry powder
- ½ tsp. turmeric
- ¼ tsp. cinnamon
- 2-4 tbsp. freshly chopped ginger
- 1 lb. red lentils
- 4-6 cups vegetable broth (I use better than bouillon)
- 1 cup chopped cilantro
- Juice and zest of 1 lemon
- 1 tsp. toasted sesame oil
- Braggs or Soy Sauce to taste
- 1 cup chopped, fresh tomatoes
- 4 tbsp. diced, raw red onion
- 1 lime, cut into 8 pieces
- In a heavy bottom 4 qt. pan over medium heat, add the oil, mustard seeds, and cumin seeds. When the mustard seeds begin to pop, add the onion and garlic along with the salt. Cook for around 5 minutes or until the onions are translucent.
- Add the rest of the spices and toast with the onion mixture for around 1 minute, then add the ginger, lentils and broth (start with 4 cups)
- Bring to a simmer, lower heat and cook for around 30 minutes, adding more broth if needed.
- When lentils are cooked, stir in the cilantro, lemon juice and zest, sesame oil, and season with Braggs or soy sauce.
- Serve over basmati rice and top with fresh tomatoes, raw onion, and a wedge of lime.