Curried Green Lentils

Rebeka Bergin Rebeka Bergin

    Heat 1 tablespoon of Coconut Oil in a pot on a medium heat then add the Onion and sauté for 3 minutes. Add the Garlic and sauté for another 30 seconds (don’t let the garlic turn brown), then add the Ground Cumin, Ground Coriander, Turmeric and 1 teaspoon of Garam Masala, and fry the spices of for another minute.

    Pour in the Chopped Tomatoes and cook for 3 minutes, then add the Green Lentils and Vegetables Stock, season with Sea Salt & Black Pepper, and bring the pot to the boil. Reduce the heat, cover, and simmer for 35-40 minutes (until the lentils are tender), stirring occasionally. If it starts to stick add a splash of water. Turn off the heat and stir in the last teaspoon of Garam Masala, then garnish with Fresh Coriander.

    Serve with half a cup of fluffy basmati rice per person (95 calories) or on top of a medium (approximately 173g) baked/jacket potato for 161 calories.

    *If you are vegan and or gluten intolerant, always check packaging on stock and stock pots/cubes as some brands contain wheat flour and ingredients derived from animals.

Article ID,18314887225,Servings,4,Paper Link,

Green Lentils (dry),1 Cup,rinsed
Coconut Oil,1 Tablespoon
Garlic,3 Cloves,minced
Ground Cumin,2 Teaspoons
Ground Coriander,1 Teaspoon
Turmeric,1 Teaspoon
Garam Masala,2 Teaspoons
Chopped Tomatoes,400g Can
Vegetable Stock*,1 Cup
Sea Salt & Black Pepper,A Pinch
Fresh Coriander (optional),Garnish,
Rebeka Bergin

Rebeka Bergin

Rebeka Bergin is the founder of Nomad Noms. A digital nomad finding ways to stay happy and healthy while traveling around the world, her hobbies include cooking, eating out, discovering new cuisines, watching horror flicks and reading fantasy novels.