Coconut Lentils
Coconut Lentils
SERVES 2-3
A simple and easy coconut lentil dish. I love to pair with roasted or sautéed green vegetables such as green beans, leafy greens or asparagus. This is easy to make for lunch or dinner. It can be served warm, room temperature or slightly cool.
DOSHAS
Vata - Consider adding hing or fresh ginger to support digestion. Be sure to soak and cook lentils well.
Pitta - Good for pitta.
Kapha - Good for kapha. Can add black pepper and dry ginger if you wish.
INGREDIENTS
1/2 cup red lentils, rinsed and soaked for 30 minutes
2 tsp ghee or coconut oil
3/4 tsp coriander
1/8 tsp turmeric
heaping 1/2 tsp salt
1 1/2 cups water
2 tbsps coconut manna
Toppings
Lime wedge
Parsley finely chopped (optional)
DIRECTIONS
Begin by rinsing and soaking lentils.
In a medium saucepan over medium low heat, add ghee, coriander, turmeric and salt. Warm spices until they become fragrant. Add lentils and saute for one minute. Add water and increase temperature to bring to a boil. Turn heat to medium low and let cook. While cooking, add in coconut manna.
Cook for about 15 minutes or until water is gone and lentils are mostly cooked. If more water is needed during cooking, add little bits.
Top with lime and parsley.
Enjoy!