These lentils are so delicious and satisfying and great by themselves or over some brown rice. This dish can also act as a warm dip for naan or any other type of bread. The surprise of a raisin or bit of tomato here and there adds some texture and sweetness that is a great balance to the savoriness of the lentils, and addition of the sprouted seeds on top adds a nice crunch to an otherwise texturally uninteresting dish. If you have any fresh turmeric on hand, cut it in half and add the whole thing to the pot! Enjoy 🙂
Curried Lentils with Raisins and Tomatoes
Yields – a lot!
*I try to use organic, eco-ganic or responsibly farmed ingredients as much as possible
- 1 Tbsp Coconut Oil
- 1 cup diced onion
- 2 tsp garam masala
- 2 tsp curry powder
- 3 cups lentils, washed and drained
- 1, 13.5 oz can coconut milk, plus 4 cans filled with water
- 1/2-3/4 cups raisins
- 2 tomatoes, seeds and pulp removed, diced
- salt and pepper to taste
- sprouted seeds as a garnish (such as pumpkin or sunflower)
- Heat coconut oil in a large pot over medium heat. Add the diced onions and sauté for a minute or two.
- Add the garam masala and curry powder and sauté for another minute.
- Add washed and drained lentils, and mix everything together.
- Add the coconut milk. Fill the coconut milk can four times with water and addd to the pot.
- Add the raisins and the diced tomato and stir everything together.
- Cover the pot with a lid and turn the heat to low. Cook for 30 minutes, stirring often to prevent sticking, or until the lentils have softened and are the consistency of a thick chowder.
- Season with salt and pepper to taste (I used 1 tsp of salt) and top with some crunchy sprouted seeds.
xo – Cecile