If cooking were baseball, there’s no denying what the grand slam of flavors would be: coconut, ginger, garlic, and cumin… with coriander knocking in a solo home run the very next play. It’s certainly not a new discovery, Indian and Thai cuisine have had this figured out since the get-go. The silky savoriness of coconut and the spicy bite of fresh ginger infuse perfectly with cumin’s pungent aroma and subtle sweetness, and with the roasted, nutty fragrance of ground coriander. And garlic, well… garlic speaks for itself. It’s really no wonder I could eat my weight in food at any Thai or Indian restaurant anywhere.
With so much flavor, it’s crucial to have a base that holds it all together. Rice and noodles do a fine job, but I must say, there’s something about lentils that lend that little something extra. Maybe it’s the silky feel and firm bite that provides just the right foundation to help balance the flavors.
In addition to being a party for your taste buds, this dish is also very nutrient-rich and hearty. Toss in some extra vegetables, like tomatoes and green peas, and you’ve got yourself a slam dunk.
1 tbsp coconut oil
1 shallot, chopped
2 garlic cloves, minced
2 tbsp ginger, minced
1 tsp cumin
1 tsp coriander
1 can diced tomatoes
1 1/2 cups red lentils
1 cup light coconut milk
1 1/2 cup vegetable broth
1/2 cup frozen green peas
1. heat coconut oil in sauce pan over medium-high heat
2. add garlic, shallot, and ginger, cook about 3 minutes
3. stir in cumin and coriander, cook another 2-3 minutes until fragrant
4. pour in can of tomatoes with juice, add lentils, broth and stir well to combine
5. heat until boiling, then cover, reduce heat and simmer on medium low for 15 minutes
6. when finished, stir in coconut milk and frozen peas, heat through for another 2-3 minutes
I suggest serving with fresh avocado. Simply delish.