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| The supplies |
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.
Ingredients:
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
Directions:
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?
