Sunday, June 23, 2013

Creamy Red Lentils with Collard Greens and Spring Garlic

I love this meal--it's easy, and I usually always have these ingredients on hand. It's also really satisfying.

1 cup red lentils
2 cups water or vegetable broth
1 clove garlic
1tbs grated ginger
1 small onion chopped finely
2 tbs tomato paste
1 tsp cumin
1 tsp tumeric
1 tsp coriander
Pinch of nutmeg
Salt and pepper to taste

Saute onion, garlic, ginger in a bit of water for a minute or so.  Add lentils and water and bring to a boil. Add tomato paste. Simmer for 10-15 minutes until cooked.  Serve on brown or jasmine rice. Finish with fresh cilantro.

I served collard greens with spring garlic on the side. The spring garlic is so delicious now. It's not as strong as cured garlic but gives lots of fresh flavor. I just sauteed the greens and garlic with a small amount of coconut oil (1tsp) and added water as needed. Salt and pepper to taste and finished with apple cider vinegar. Yum!

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