GOLDEN COCONUT LENTILS
4-6
40
minutesQuick and simple. These are the words we love to use when describing recipe technique. Rich and hearty. Now those are the words we really like to write! We love when a recipe comes together quickly, but we also want those simple prep meals to be satisfying, craveable and one you turn to again and again. Here’s one for your list. This pot of lentils is anything but basic. Our Ras El Hanout blend delivers the flavor of Morocco in each spoonful. Rich, hearty and simply delicious.
Ingredients
2 shallots, minced
1 Tbl coconut oil
2 garlic cloves, minced
1 cup yellow lentils
1 can full-fat coconut milk
3 -4 cups stock
1 heaping Tbl Ras El Hanout
1 tsp Turmeric
Micropharms Chili Oil for garnish
1 Tbl maple syrup
Juice of 1/2 lemon + slices for garnish
Instructions
- In a large pot, heat the coconut oil and Avocado Oil. Add in the shallot and saute until softened, about 5 mins. Add in the garlic and ginger. Saute for 1 min.
- Add in the Ras El Hanout and Turmeric. Stir to combine. The mixture will be pasty and can scorch easily, so keep it moving. Add in drizzles of Avocado Oil if needed. You want to toast the spices without burning them.
- Add in the lentils to the paste mixture, and stir to combine. Add in 3 cups stock and coconut milk. Stir and bring to a boil.
- Reduce to a simmer and cover. Cook for 8-10 mins or until tender. You can increase the cook time for a really creamy end result. Shorter cook time for a more al dente lentil. You can adjust the consistency with the remaining cup of stock.
- Remove from heat. Add in the maple syrup and lemon juice. Taste and adjust with more lemon juice and salt. Serve with a drizzle of Micropharms Chili Oil.
