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Prep time
15 minutes
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Cook time
40 minutes
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Serves
4
Author Notes
This is a great dish that I love to serve along side grilled or pan sautéed salmon but it will go well with fish, meat or chicken. It's loaded with flavor from the aromatics and spices with a slight kick of heat from a small amount of cayenne. —Fab
Ingredients
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1 cup
red lentils
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2 tablespoons
coconut oil
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1/2
sweet onion, finely chopped
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3
cloves garlic, minced
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1 inch piece of ginger, grated
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1/8 teaspoon
cayenne pepper
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1/2 teaspoon
ground cumin
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1/2 teaspoon
ground turmeric
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1/2 teaspoon
paprika
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1/4 cup
dry white wine
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2 cups
water
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kosher salt
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1 tablespoon
chopped cilantro, for garnish
Directions
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Put the lentils in a strainer and rinse them under running water until it runs clear. No need to soak them. Drain and set aside.
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Put coconut oil in a medium saucepan over medium low heat. Add onions, garlic, ginger, cayenne, and sauté gently until onions begin to soften. Add cumin, turmeric, and paprika and mix until well incorporated and fragrant.
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Pour in ¼ cup dry white wine and reduce until it is evaporated completely. Add lentils and toast them briefly as you mix them into the aromatics and spices.
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Pour 2 cups water into pan and bring to a boil. Reduce heat to low, cover and simmer gently for 30-40 minutes.
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Whisk the lentils into a purée leaving some whole for texture. Season to taste with salt. Transfer lentils to a serving dish and garnish with chopped cilantro.
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