An easy and delicious dish with lentils; my own favorite!
I prefer red lentils that cooks quickly in only ten minutes, but if you don’t have red lentils, green ones works perfectly fine too. Just let the green lentils soak for eight to twenty four hours in room temperature, and then cook them for about twenty minutes depending on how long time you’ve soaked them.
Oil of choice, such as coconut oil or rapeseed oil
6 cloves garlic
400 g lentils
400 g poured or finely diced tomatoes
(fresh herbs like coriander)
1 tablespoon ground cumin
1 tablespoon ground coriander
3/4 teaspoon sea salt
1 teaspoon ground turmeric
1 teaspoon garam masala or other spice mix
2 teaspoon dried ginger
- Heat up oil gently in a big pot. Add chopped onion and garlic. After few minutes, add all the spices.
- Add the tomatoes. Clean the lentils add them to the sauce and add some water. If you use red lentils, allow to boil slowly for about ten minutes, for green lentils that have been in water for about twenty four hours, boil in the sauce for about twenty minutes. Add the fresh, finely chopped herbs before serving.
Serve with rice of your choice, and a green salad. The dish can be stored in the fridge up to three days or frozen and easily be heated up. Enjoy.
Thanks to Minimalist Baker and all her delicious recipes! This recipe was inspired from her Easy Chana Masala recipe.