I have mentioned it before but I am a Vata Dosha, which deters me from eating most legumes. But, one that I can have is red lentils.
I had a hard time locating them, but finally found them in the self-serve, plastic food bins at Whole Foods. And, they have them in bags at Kroger.
This is a great vegetarian recipe for Lent, too!
I wanted to try a crockpot recipe that was on the healthy side, and I have also been wanting to try a Dal dish, which is Indian. So, I came up with this!
You will want to cover your lentils with water and soak overnight. Drain and rinse.
Start by sautéing a small onion in 1 tablespoon of coconut oil. Add 1 tablespoon chopped garlic and sauté’ another minute. Add 1 peeled and diced sweet potato and 1/2 tablespoon of crushed red pepper flakes.
Pour approximately 3 cups of lentils into the pot. Pour 1 can of diced tomatoes and 1 can of lite coconut milk over everything. Add 1 tsp. salt, 1/4 tsp. cumin, 1/4 tsp. cardamon, 1/4 tsp. ground ginger, 1/2 tsp. coriander and 1/2 tsp. turmeric. Stir and bring to a boil. Pour into a Crock-pot, cover and cook for 4 hours.Serve over basmati rice and sprinkle with chopped cilantro. I also served garlic Naan on the side.
3 cups of red lentils, soaked overnight, rinsed and drained
1 tablespoon coconut oil
1 small onion, chopped
1 tablespoon garlic, minced
1 sweet potato, peeled and diced
1 can chopped tomatoes with liquid
1 can lite coconut milk
1 tsp. salt
1/4 tsp. cumin
1/4 tsp. cardamon
1/4 tsp. ground ginger
1/2 tsp. ground coriander
1/2 tsp. turmeric
In a large pot, saute’ onions until translucent in coconut oil. Add garlic and sauce’ 1 minute more. Add sweet potato, lentils, tomatoes, coconut milk and spices. Bring to a boil. Transfer to a Crock-pot. Cook for 4 hours on low. Salt to taste.
Serve with basmati rice and chopped cilantro.