Ingredients
- 2 tablespoons coconut oil (or any neutral oil)
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1-inch (2.5 cm) ginger, minced
- 1 small green chile, diced
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- ½ teaspoon cayenne
- ½ teaspoon ground fenugreek
- 2 small roma tomatoes, diced
- 1.5 cups (350 ml) water
- ½ cup (100 grams) green or brown lentils*, rinsed and picked through
- 14-ounce (400 gram) can full fat coconut milk
- 14-ounce (400 gram) can chickpeas, drained and rinsed
- kosher salt to taste
- cilantro to garnish
Instructions
- Melt the coconut oil in a large saute pan over medium heat.
- Add the diced onion and cook until translucent (approximately 10 minutes).
- Add the garlic, ginger and green chile and cook an additional 3-4 minutes.
- Add the spices (coriander, paprika, cumin, turmeric, cayenne and fenugreek). Continue to cook for 30 seconds, stirring continuously.
- Add the diced tomatoes and cook for 2 minutes more.
- Pour in the water and add the lentils. Bring to a simmer. Reduce heat to low, cover and cook for 15 minutes.
- Add the coconut milk and chickpeas. Generously season with salt to taste and cook uncovered until lentils are tender and sauce has slightly thickened, about 7-10 minutes. Slightly increase heat if necessary.
- Garnish with cilantro if desired.
Notes
Lentils: Any variety of lentils that can be cooked in about 20-25 minutes will work for this recipe.
Nutrition
- Serving Size: 1
- Calories: 459.81
- Sugar: 5.61g
- Sodium: 369.11mg
- Fat: 30.87g
- Saturated Fat: 24.79g
- Unsaturated Fat: 2.96g
- Trans Fat: 0g
- Carbohydrates: 37.69g
- Fiber: 13.19g
- Protein: 14.46g
- Cholesterol: 0mg