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Disculpa, pero esta entrada está disponible sólo en Inglés Estadounidense.

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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