Ingredients:
1 cup green lentils
2 1/2 cups water
1 yellow onion – diced
3 garlic cloves – minced
1/2 teaspoon grated ginger
1 teaspoon coconut sugar (optional)
2 medium or one large carrot – diced
1 tablespoon coconut oil or grape seed oil
1 1/2 teaspoons garam masala
1/2 teaspoon turmeric
1/8 teaspoon mustard seeds
1/8 teaspoon cumin
2 dried red chilis
1 teaspoon Himalayan salt
2 tablespoons Earth Balance spread or Ghee (clarified butter)
Freshly cracked pepper
Steps/Methods:
Soak green lentils overnight in the fridge.In a large pot, add coconut oil. Once oil is hot, add garam masala, cumin, mustard seeds, red chilis and turmeric. Let spices toast up for about a minute before adding onion, garlic, ginger, salt and pepper and cook on medium heat for about 5 minutes, or until onions are translucent. Add in the carrots and coconut sugar and cook for another few minutes. If the bottom of the pot becomes brown, add water a tablespoon at a time.Now, add in the water and green lentils. Bring to a boil and then simmer for approximately 1 hour, or until lentils are soft (but not mushy). Remove from the heat and stir in Earth Balance spread, black pepper and more salt if needed.
Additional Tips:
1 cup green lentils
2 1/2 cups water
1 yellow onion – diced
3 garlic cloves – minced
1/2 teaspoon grated ginger
1 teaspoon coconut sugar (optional)
2 medium or one large carrot – diced
1 tablespoon coconut oil or grape seed oil
1 1/2 teaspoons garam masala
1/2 teaspoon turmeric
1/8 teaspoon mustard seeds
1/8 teaspoon cumin
2 dried red chilis
1 teaspoon Himalayan salt
2 tablespoons Earth Balance spread or Ghee (clarified butter)
Freshly cracked pepper
