Easy LENTIL RECIPE | Vegetarian and Vegan Meals | Lentil recipes

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk reduces calories while maintaining creaminess.

pasta

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs.

Thoroughly rinse the red lentils until the water runs clear and then soak for 1 hour. Drain the water from the soaked lentils and transfer it to a small pot. Add turmeric, salt and water. Cover and bring to a boil. Once it starts to boil, give it a mix. Reduce the heat to medium-low, cover and cook for about 30 minutes or until the lentils are cooked. Once cooked turn off the stove, cover the lid and set aside for later.

To a heated pot add cooking oil. Once the oil is heated, reduce the heat to low and add the cumin seeds. When the seeds start to splutter, add the onion and 1/4 teaspoon salt and increase the heat back to medium. Fry on medium heat until the onion is golden brown.

Add the garlic, chili flakes and fry for about 2 minutes or until fragrant. Reduce the heat to low and then add dry spices (ground coriander, asafoetida and cayenne) and fry for about 30 seconds on low heat.

Add the tomato puree, fresh chopped tomatoes and salt to taste. Increase the heat to medium-high. Mix well and fry the tomatoes until they disintegrate and form a thick paste and the oil starts separating.

Once the tomatoes are nicely fried, add the cooked red lentils and water. Mix thoroughly. Cover the lid of the pot and bring to a boil. Once it starts to boil, add the pasta, chopped zucchini and mix well. Cover the lid again and cook the pasta on medium-low heat for 6 to 8 minutes, stirring in-between to prevent the pasta from sticking to the bottom of the pan. Uncover and cook for another 1 minute.

Add chopped cilantro, green onions, freshly ground black pepper, drizzle of olive oil and mix well. Serve hot with a side salad.

Cooking Techniques

Equipment Needed

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Allergens