Curried Lentils - Lakewinds Food Co-op
Make this recipe for vegan, gluten-free curried lentils for dinner, lunch, or to have on hand for snacktime, from Lakewinds Food Co-Op.
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Ingredients
- 1 cup dried lentils
- 3 cups water or stock
- ½ teaspoon kosher salt
- 1 teaspoon whole coriander seed, <em>cracked (see note)</em>
- 1 teaspoon red chili flakes
- 1 teaspoon black mustard seeds
- 1 teaspoon turmeric
- 2 teaspoons Garam masala
- 4 Tablespoons coconut oil (or another neutral flavored oil)
- 1 yellow onion, <em>thinly sliced</em>
- Pinch of salt
- 4 garlic cloves, <em>minced</em>
- 1-1½" knob of fresh ginger, <em>peeled and minced</em>
- 28 oz can of crushed, fire-roasted tomatoes, <em>liquid preserved</em>
- 1 can full-fat coconut milk
- Kosher salt
- cracked black pepper
- 1 cup cilantro, <em>chopped</em>
- 1½ cups cooked jasmine rice
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