Red Lentils with Garlic
1 cup split red lentils
1/2 tsp. turmeric
3 Tbsp. coconut oil
1 tsp. cumin seeds
1/2 cup canned coconut milk
1 tsp. salt
1/2 tsp. minced garlic
1/4 tsp. cayenne (or paprika for milder taste)
1 Tbsp. minced fresh cilantro (optional)
Rinse lentils in a fine-mesh sieve under running water and drain thoroughly.
In a deep saucepan, bring 3 cups water, turmeric, and 1 Tbsp. oil to a boil over high heat. Add lentils. Reduce to heat to medium-low and cook, uncovered for 30 minutes. Stir occasionally until lentils are soft. Add 1/2 cup more water if necessary to keep them from drying up. Remove from heat.
In a medium skillet, heat 1 1/2 Tbsp. oil over medium-high heat. Add cumin seeds and cook until they begin to sizzle. Add lentils, coconut milk, and salt. Mix well. Allow it to come to a gentle boil (consistency should be thick soup). If too thick, add 1/2 cup water to thin. Simmer to blend flavors.
Just before serving, pour lentils into a serving bowl. Heat remaining 1 Tbsp. oil in a skillet. Add garlic and stir, cooking until it changes color. Stir in cayenne or paprika and remove from heat. Pour over lentils, sprinkle with cilantro and serve.
Great to serve with cooked quinoa and/or over a bed of raw spinach.
Makes 1 quart