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Ingredients: 

Lentils

2 cups yellow lentils (rinsed and drained)

2 cups cherry tomatoes, whole

3 medium sized carrots, finely chopped

1 cinnamon stick

3 bay leaves

2 teaspoons brown sugar

Water/ vegetable stock

Coconut cream:

2 cups fresh coconut meat

1/2 cup coconut oil (melted)

1 tablespoon cumin seeds

3 cloves garlic, chopped

4 green chillies, chopped (seeds removed for less spicy version!)

 

 

 

Tadka:

1 red chilli, whole (add more for a hotter version)

1 teaspoon mustard seeds

1 teaspoon coriander seeds

1 teaspoon turmeric powder

Sesame oil

1 onion, finely chopped

Chutney:

1 mango, diced

1 handful fresh mint leaves

Juice of 1 thumb sized piece ginger

Quinoa rice:

1 cup brown rice

1 cup red quinoa

5 cups water

To serve:

Mint

Coriander

1 teaspoon caraway seeds/ sesame seeds

Method:

  1. In a pot, bring 4 cups of water, the lentils, salt and turmeric to a boil. Cook on medium heat for around 40 minutes – stirring occasionally. If it dries out – add more water.
  2. Once cooked, drain water and put aside.
  3. To make the coconut cream: in a blender, blitz the coconut cream ingredients until a smooth, creamy paste forms and all ingredients are completely combined. Put aside.
  4. To make the chutney: in a blender, blitz the mango, mint leaves and ginger.
  5. To make the quinoa rice: bring rice to boil. Boil for 15 minutes. Add quinoa, reduce to simmer. Simmer for 10 minutes. Drain and rinse before serving.
  6. To make the tadka: heat the sesame oil in a pan. Temper the mustard and coriander seeds by heating until they pop (not burn though!).
  7. Add the diced onion, red chillies and turmeric powder. Cook until the onion becomes transparent.
  8. Add the carrots.
  9. Add 1 cup water/ vegetable stock, cinnamon, bay leaves and sugar. Stir.
  10. Add the lentils and simmer for a couple of minutes, stirring. Taste and add more salt/ sugar/ spices accordingly.
  11. Reduce the heat, add the coconut cream and stir. Simmer for 3-5 minutes – allowing the flavours to absorb and combine.
  12.  Serve with quinoa rice, mango chutney, sprinkle with seeds and fresh herbs.

 Enjoy! J x

 

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