Want some badass Indian food without having to leave your house? Yeah. Me too. That happens quite a bit, actually. And when it does, I make some dang red lentils. I’ve been making this recipe for years, but never really followed it to a T. So I figured it was time to share what actually ends up on my plate.
Some of the modifications I really love are adding the potato and the green lentils. Red lentils turn to mush — and that’s all well and delicious — but the dish looks a lot nicer with little chunks of potato and green lentils. Plus, who doesn’t love potatoes?
What You Need
- 1 cup red lentils (sorted to make sure there are no rocks)
- 1/8 cup green lentils (again, sorted)
- 1/2 cup potato, diced
- 2 tsp coconut oil
- 3 cups water
- 1 large tomato, diced
- 1/2 tsp ground cumin
- 1 medium onion, finely chopped
- 1/4 tsp curry powder
- 3/4 tsp ground turmeric
- 1/2 tsp cayenne
- 3/4 tsp salt
- 1/4 cup minced cilantro leaves to garnish
What You Do
- If you’re making rice, start that now.
- Cut up the onion and potato.
- Toss the onions in a soup pot with coconut oil, and heat them until they start to get translucent.
- Throw in the lentils and potatoes.
- Toss in your spices and salt.
(apparently, I’m pretty haphazard about these things… all of this tossing and throwing…)
- Stir stir stir.
- Add in the water and tomatoes.
- Put a lid on that bad boy, and bring it to a boil.
- Once it boils, stir some more, then bring it down to a low simmer for about 30 minutes. You may need to keep an eye on your liquid levels depending on your humidity levels.
- Serve over jasmine rice with fresh naan (or a flour tortilla, heated in a dry skillet) and some freshly pickled jalapeños.