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Coconut Curried Lentils

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Ingredients
  

  • 1 cup lentils
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 tbsp coconut oil
  • 1 tbsp curry powder
  • 1 1/2 tsp brown sugar
  • 1 tsp cumin
  • 1 tsp himalayan salt
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne pepper
  • 2 tbsp water
  • 1 1/2 cups coconut milk fresh if possible
  • 1 1/2 cups vegetable stock

Instructions
 

  • Add coconut oil to a heavy bottom pot or dutch oven and heat on medium
  • Add the diced onion and garlic and cook until soft and translucent
  • Whilst the onion and garlic are cooking combine the curry powder, cumin, sugar, salt, cayenne pepper and turmeric in a bowl
  • Add the curry powder mixture to the onions and garlic. Cook this for about 30 seconds and then add the water. Stir to make a paste.
  • Add the lentils to the pot and cook for about 1 minute.
  • Add the coconut milk and the vegetable stock to the pot and bring to a rapid simmer. Immediately turn the heat to low and cover the pot. The lentils should have very slight movement in the pot and very few small bubbles.
  • Continue to cook on low and check for doneness 20 minutes after covering. Lentils can take anywhere from 20-30 minutes to become soft. Make sure to not overcook your lentils as you want them soft but not mushy.
  • Serve with basmati, white or black rice and vegetables of your choice.

Notes

I have found that 25 minutes is the right amount of cooking time for perfect lentils but the time can vary so continue to check them as to not under or over cook them.