You know that red lentils bag that have been sitting in your pantry for a while ? This is the day you will finally use it. Also known as Egyptian lentils, those bright orange looking lentils are pretty fast to cook and really easy to pair with almost anything.
I took a quick look at my fridge and decided to go for Daal type-dish. This Indian inspired recipe only takes about 15mns prep time and cooks for about 35 mns on its own. Just keep an eye on it and keep stirring, risotto style.
2 cups of red lentils
1 red onion
2 garlic cloves
Olive oil (coconut oil is a go, too)
Vegetables Organic Stock
Curry, Salt & Pepper
Cilantro and Parsley
Wash the red lentils and set aside. Cut the carrots, onion, garlic and fry them in olive/coconut oil until golden. Add the lentils, the curry and mix well. Add organic vegetables stock (chicken is good too), cover and let simmer for about 30mns, stirring every 5mns. At this point, the work is done, just keep an eye on it. Don’t add any salt yet or it will get the lentils harder and extend the cooking time. Wait until they are cooked half way at least. Add a little more stock as you go if needed. It’s done when the lentils are really mushy and fall apart.
Transfer into a serving dish, add salt and pepper, cut herbs finely and squizz lime and clémentines on top. Mix well.