- 2 1/2 cups red lentils
- 1 Tbsp apple cider vinegar
- 1 white onion
- 2 red onions
- 1 garlic clove
- 2 large tomatoes
- 1 3/4 cups tomato puree
- 1 cup coconut milk
- 2 1/4 cups of broth (or filtered water)
- 1 Tbsp of coconut oil
- handful of fresh coriander or parsley
- 1 tsp of turmeric
- 1 tsp of cumin seeds
- 1 tsp of ground coriander
- 2 tsp garam masala
- 1/4 tsp ground cinnamon
- pinch of crushed black pepper
- pinch of curry
- unrefined sea salt
- Soak the lentils for 10 hours in filtered water with a tablespoon of apple cider vinegar. Then rinse the lentils thoroughly. I always strain the lentils through a colander, pour clean water into it, mix the lentils and strain again. I repeat that until there is clear water after mixing the lentils.
- Fry the finely chopped white and red onions in a pan until golden. Then add the spices and fry for another minute.
- Add the lentils to the onion and pour over the broth. After a while, add the tomato puree, finely chopped tomatoes, pressed garlic, coconut milk and mix all together. Cook for approximately 15 minutes until the lentils have smooth mush-like consistency.
- Finally, mix the finely chopped coriander or parsley, and season with salt. Serve sprinkled with a handful of fresh coriander or parsley, and possibly chili.
Linda M. Teaman says
Sounds fantastic, can’t wait to try it!
Have you ever done this with Yellow split Peas? If so, how did you soak them?
Maureen Diaz says
Please just follow the same procedure as for lentils.