Lentils are packed with protein, and they tend to be one of the staples of my diet. Red lentils are the sweetest and the nuttiest of the lentils, and they tend to get mushy when they are cooked – which makes them a great choice for curries and dals, or for thickening soups.
- 2 cups vegetable broth
- 1 cup red lentils, sorted and rinsed
- 1 tablespoon extra virgin olive oil
- 1 medium white or yellow onion, diced
- 2 cloves garlic, chopped
- 1/2 teaspoon ground red pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1 tablespoon tomato paste
- 1/2 cup light coconut milk
- salt and pepper to taste
- Heat the oil in a skillet over medium heat.
- Add the onion, ground red pepper, and salt and pepper to taste.
- Sauté for approximately five minutes, adding garlic when the onions are almost translucent.
- Put all of the other ingredients in a slow cooker and set it on low.
- Add the onion and garlic mixture to the slow cooker and stir.
- Stir often and keep an eye on the moisture level; you may need to add a little more broth or coconut milk (or both).
- Cook on low until the lentils are softened.
- Enjoy! Serve alone, over rice, or with bread. I added a squeeze of lime and some chopped cilantro to my bowl!