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Dinner Tonight: October 9, 2023 s

s

Fun

"I'm going on a picnic, and I'm bringing..." Fill in the blanks in alphabetical order (apples! bread! chicken!).

Conversation

If you could teach one class at your school, anything of your choosing, what would you teach?

Disculpa, pero esta entrada está disponible sólo en English.

Ingredients

Serves 4-6

  • 1 tablespoon olive oil
  • 1 1/2 cups (1 medium) onion, small dice
  • 2 tsp (4 cloves) garlic, minced
  • 1 tablespoon turmeric
  • 2 tsp cumin
  • 2 tsp coriander
  • 1 tsp dry mustard
  • 1 tsp ground ginger
  • 1/2 tsp ground cardamom
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 2 tablespoons tomato paste
  • 1 cup red lentils, washed and picked over
  • 2 cups vegetable broth (reduce to 1 1/2 cups for slow cook recipe)
  • 1 can coconut milk

Instructions

Slow Cooker:

  1. Heat oil in a skillet on medium; sauté onion and garlic for 2 minutes.
  2. Transfer onion mixture to cooker.
  3. Sprinkle in the spice blend, salt, tomato paste, red lentils, broth & coconut milk.
  4. Stir, cover and cook on LOW: 6 hours or HIGH: 2 1/2-3 hours.

Pressure Cooker:

  1. Heat oil on sauté function; soften onion and garlic for 2 minutes.
  2. Stir in spice blend, salt, tomato paste, red lentils, broth & coconut milk.
  3. Secure cooker lid and set pressure valve to Sealing.
  4. Cook on Manual/Pressure for 5 minutes.
  5. Vent with Quick Pressure Release.

Stovetop/Dutch Oven:

  1. Heat oil in the Dutch Oven on medium; soften onion and garlic for 2 minutes.
  2. Sprinkle in the spice blend; add salt, tomato paste, red lentils, broth & coconut milk.
  3. Stir, cover and bubble gently on low-medium heat for 20 minutes.

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