Hey everyone,
On my day off I decided to cook up a storm! Here is one of the new recipes I tried out. This is a warming, comforting and delicious South-Indian recipe. Not too many ingredients and very quick and easy to make. Lentils are great for energy, digestion and have loads of protein, and coconut milk is healthy for the skin, protects against inflammation, helps the immune system...to name a couple health benefits of this delightful dish! Enjoy!
Serves 6
Preparation Time: 5-10 minutes
Cooking time: 20-30 minutes
Ingredients
1 medium onion, finely chopped
2 tablespoons vegetable oil
1 tablespoon fresh ginger, peeled and finely chopped
2 garlic cloves, finely chopped
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon salt
1 fresh jalapeño or serrano chili (about 2 1/2 inches), finely chopped (discard seeds)
2 cups water
1 1/2 cups dried red lentils
1 13- to 14-ounce can unsweetened coconut milk
1 pound (about 2 medium-sized) zucchini, diced into 1/4-inch pieces
1 cup loosely packed fresh cilantro sprigs
Directions
1. Cook the onion in oil in a 3 1/2- to 4-quart heavy pot over moderate heat, stirring occasionally, until the edges are golden, about 6 minutes.
2. Add the chopped ginger and garlic, and continue to cook for 1 minute, stirring continuously. Then add the cumin, coriander, turmeric, salt, and chili and continue cooking for another minute, continuing to stir.
3. Stir in the water, lentils, and coconut milk. Let the mixture simmer, covered, stirring occasionally, for 5 minutes. Finally, stir in the zucchini and simmer, covered, until the lentils and zucchini are tender, about 15 minutes.
4. Season with salt, if needed, and serve with cilantro sprigs scattered on top.
Variation: Substitute chopped kale for the zucchini, if desired
