Happy Tuesday, folks! Today I have a special recipe to share, it's one of my all-time favorites from Supermarket Vegan, a cookbook by Donna Klein. Vegan or not, you should pick up this book, it is filled with delicious recipes, and I promise you that you won't even miss the animal product. Not only is this recipe good for you, it's also easy to make and tastes like it took all day.
1 1/2 tbsp olive oil
1 cup chopped onion
4 large cloves garlic, finely chopped
1 (14.5 oz) can diced tomatoes with juices
1 (14 oz) can coconut milk
1 cup dried lentils, rinsed and picked over
1/2 cup water (plus more as needed)
1/2 tbsp brown sugar
1 1/2 tsp curry powder
salt and pepper, to taste
1/4 tsp red pepper flakes
1/2 cup fresh cilantro, chopped
Rice of your choice, for serving
In a large, deep-sided non-stick skillet with a lid, heat the oil over medium heat. Add the onion and cook, stirring, until softened (3 minutes.) Add the garlic and cook, stirring constantly, 1 minute. Add tomatoes, coconut milk, lentils, water, brown sugar, curry powder, salt and pepper, and red pepper flakes; bring to a boil over high heat then reduce to low simmer on low heat. Cover and cook until lentils are tender but not falling apart, 40-45 minutes and stir occasionally. Stir in the cilantro and remove from heat. Serve over rice.
Question of the Day:
Do you cook ethnic food at home? If so, what kinds?