I had such high hopes for this dish. It smelled really good while it was cooking, but it ended up being kind of lackluster. I did leave out two spices: cardamom and cayenne. I can’t stand cardamom, and I didn’t want this to be spicy at all, so no cayenne. I wonder if those two spices could have made all the difference? In any case, I do have some leftovers, so I will see today if letting it sit overnight makes any kind of difference. This just needed something.
Curried Coconut Lentils
time needed: 50 min.
1 large yellow onion, cut into pieces
2 garlic cloves, peeled
1″ fresh ginger, peeled and chopped
2 tbsp olive oil
1 tbsp curry powder
½ tsp ground cardamom (I omitted)
½ tsp ground cinnamon
½ tsp dry mustard
¼ tsp cayenne (I omitted)
¼ tsp ground allspice
¼ tsp turmeric
3 c water
1¼ c brown lentils, picked over and rinsed
2 medium-sized carrots, halved lengthwise and cut into thin half-moons
¾ c green peas
¾ c coconut milk
½ c unsweetened shredded coconut
salt and freshly ground pepper to taste
In a food processor, puree the onion, garlic, and ginger.
Heat the olive oil in a large saucepan over low heat.
Add the onion puree, cover, and cook about five minutes to mellow the flavor, stirring a few times.
Add the spices and cook, stirring, for 30 seconds.
Add the water and lentils, cover, and and bring to a simmer.
Simmer 10 minutes, then add carrots. Cook, covered, another 20-30 minutes, until lentils and carrots are tender.
Add the peas, coconut milk, coconut, and salt and pepper to taste.
Simmer another 10 minutes to incorporate flavors. Scoop yourself a big, warm bowl of these lentils and get cozy.