Lentils are one of our favorite meals and a regular dinner option. They are delicious, hearty and super nutritious. One way to make them is Indian style curried with greens, vegetables or plain by itself. I usually like to make it with greens or different veggies, favorite being with spinach, fenugreek or other greens, butternut squash or simple as this recipe. If making with vegetables it can be served as is or with a side veggie.
Puy lentil Daal with Ginger and coconut milk
Puy lentils 300 gms, about a cup and a half
1 tablespoon minced garlic
1 tablespoon grape seed or olive oil
1.5 tablespoons minced ginger, use less if you are not used to strong ginger flavor.
1 medium onion finely chopped
2-3 tomatoes chopped about a cup
1/2 teaspoon cumin seeds
1/2 tsp turmeric
1 teaspoon cumin powder or Garam masala
2 hot green chillies or 1/2-1 teaspoon cayenne pepper ( use to your heat tolerance)
Cilantro to garnish
Spinach/fresh fenugreek leaves about 2 cups if using ( washed and chopped)
A little coconut milk or cream to garnish (optional)
In a sauce pan warm olive oil, add cumin seeds and fry till they sizzle. Next add chopped onions and sauté for 2-3 minutes. Add garlic and ginger and sauté further till fragrant. (Add spinach at this stage) . Next add tomatoes, cumin powder or Garam masala, turmeric, salt, chili powder, and cook for 1 minute. Add the cooked Puy lentils, mix well and a cup of water to thin out as needed. Cook till the lentils soft and stewy. You may need more water. Serve garnished with cilantro and a little coconut or cream (optional). Serve with cooked quinoa or rice.