I love this dish, I made it for thanksgiving and had a lot of success... Yummy..
For the lentils:
4 cups water
1 1/2 cups red lentils, rinsed and drained
For the coconut sauce:
1 Tbsp coconut oil
1 small red onion
3 cloves garlic, minced (2 Tbsp)
3 Tbsp fresh minced ginger
1 tsp sea salt
1 Tbsp + 1/2 tsp curry powder
1 tsp ground turmeric
1/4 tsp cayenne pepper (for heat - omit if you don’t like spice)
1 1/4 - 1 1/2 cups light coconut milk
1-2 Tbsp coconut sugar or maple syrup
2 Tbsp (30 ml) fresh lemon juice
1 cup fresh spinach
Cilantro to garnish.
Bring water to a boil in a large pot or saucepan. When the water starts boiling add lentils and reduce the heat to simmer do not cover the pot. Let them cook for 5-7 minutes until they are 1/2 cooked. Then drain and put them aside. (Be careful not to overcook)
In the meantime, heat a large skillet over medium heat. Only when it is hot, add oil or water, onions, garlic, and ginger. Sauté for 2-3 minutes, stirring frequently. Then add salt, curry powder, turmeric, and cayenne and cook for 1 minute more. Lower heat to low.
Then add the coconut milk and coconut sugar (or maple syrup) and keep stirring to mix well. Cook on low heat for 3-4 minutes to combine the flavors.
Then add the drained, cooked lentils to the coconut sauce and stir. Add more seasoning, salt pepper, turmeric and curry. Then add the spinach .
Turn off heat, add the lemon juice, and stir. garnish with cilantro I served it with boiled wild brown rice but it is also great with cauliflower rice.
This is great the second day too.