These lentils were inspired one weeknight when I wanted dal, a staple I've been making for a better part of the last decade. But I needed something quick and didn't feel like chopping onions, garlic or getting out too many ingredients. So I streamlined the whole process keeping in just the basics, curious to know if it would still be that satisfying, grounding dish I love. And it was!
The process couldn't be simpler. Add lentils, water and spices to a pot and turn on the heat. Eight minutes later, stir in coconut milk and lemon and your meal is ready! For a fun twist, I like topping with roasted veggies or sautéed spinach or kale, either of which would be a great item to prep ahead on the weekend so they're ready and waiting. Otherwise, for the ultimate easy button, stir in a few handfuls of chopped spinach, kale or arugula the last few minutes of cooking.
Creamy Turmeric Lentils
Notes: Recipe calls for soaked lentils. It’s recommended to soak lentils in the morning before starting your day and forgetting about them until lunch or dinner time. Recipe has not been tested using non-soaked lentils, but cooking times and liquid ratio will increase. Recipe suggests topping with roasted vegetables. I like roasting any combo of broccoli, cauliflower, romanesco, beets, and red onion. Alternatively, if you're crunched for time, top with sauteed greens, or stir in a few handfuls of chopped spinach, kale or arugula directly into lentils the last few minutes of cooking.
1 1/2 cups (330 gr) green lentils, soaked 6-8 hours
3 cups (720 ml) water
1 1/2 tsp. ground turmeric
2 1/2 tsp. smoked paprika
1 tsp. ground cumin
1 1/2 tsp. salt
Half a 15-oz can full-fat coconut milk (~240 ml)
Juice from 1/2 lemon
Toppings: fresh cilantro + roasted veggies
Rinse and drain soaked lentils. Add to medium soup pot with water, turmeric, paprika, cumin and salt. Cover, raise heat to high, and bring to a boil. Reduce to simmer and cook, covered, 8 minutes, or until lentils are al dente.
Stir in coconut milk (remember, it's only HALF the can) and lemon. Ladle into bowls and top with roasted vegetables and cilantro and an optional extra squeeze of lemon.