COOK TIME: 50 min
TOTAL TIME: 50 min
· 2 tablespoons coconut oil
· 1 tablespoon each: cumin seeds and coriander seed
· 1 head of garlic, chopped
· 2 cans of crushed tomatoe
· 2 tablespoons ginger, chopped
· 1 tablespoon turmeric
· 2 teaspoons sea salt
· 1 cup brown lentil
· Optional: 1-2 teaspoons cayenne powder
· 1 can coconut milk
· A few handfuls of cherry tomatoe
· 1 cup chopped cilantro
1. Heat the coconut oil in a large pot or skillet over medium-high heat. Add the cumin and coriander seeds and toast until they start to brown, about 45 seconds. Add the garlic to the pot and let it brown, about 2 minutes.
2. Add the can of crushed tomatoes, ginger, turmeric, and sea salt to the pot and cook, stirring the pot a few times, for 5 minutes. Add the lentils and, if using, the cayenne powder and 4 cups of water to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes, or until the lentils are soft. Stir the pot a few times to prevent the lentils from sticking to the bottom.
3. Once the lentils are soft, add the coconut milk and cherry tomatoes and bring the pot back to a simmer. Remove the pot from the heat and stir through the cilantro.
The humble legume, from lentils to black-eyed peas, is a great source of flavonoids and zinc. While important for all round immune-health, zinc is necessary to enable Vitamin A to travel from the liver to the eye so that it can be used to protect the retina. In addition, a zinc deficiency may contribute to symptoms of night blindness.
Date Published: 08 September 2016