Indian Red Lentils
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 3-4 tbsp coconut oil or other healthy fat. nature's way is
- 1 onion, diced (or ~ 2 tbsp. minced plus a bit of wa
- 8 garlic cloves minced (see my tip on the easiest wa
- 28 oz (3 1/2 cups) chicken broth (see notes* for a great
- 28 oz can diced tomatoes (of course fresh is fine also)
- 2 1/2 cups red brown or green lentils rinsed (you can use any kind of lentils (see notes**). the glycemic index of the reds is a bit higher so brown is a better choice if you're watching carb intake. and make sure that you read my post on how to de-gas beans. it's a must!)
- 1/2 teaspoon pepper (optional. i left it out due to my youngest
- 1/2 cup chopped fresh basil (i pulled mine out from my fre
- you may also substitute 2-3 tbsp dried basil)
- salt to taste (i recommend real salt and use about
- Carbohydrate 1.286155 g
- Cholesterol 0 mg
- Fat 0.52201 g
- Fiber 0.336550002098084 g
- Protein 0.417075 g
- Saturated Fat 0.049395 g
- Serving Size 1 1 recipe (796g)
- Sodium 3.737 mg
- Sugar 0.949604997901917 g
- Trans Fat 0.0877960000000001 g
- Calories 10 calories
Melt oil in a large, heavy pot over medium heat.Add onion and garlic. Saute 5 minutes or until the onion is soft.Add broth and next 5 ingredients.Bring to a boil. Reduce heat to low.Simmer, uncovered, stirring occasionally, approximately 30 minutes or until lentils are tender. (Red lentils will cook quicker than brown or green.) If using a pressure cooker, bring to a boil.Place the lid on the cooker and bring up to high pressure. Cook for 9 minutes on high [you may need a few more minutes since the tomatoes counteract the cooking of the lentils slightly.Conversely, you could add the tomatoes after cooking the beans and then let the resulting dish cook for a bit].Let pressure come down naturally. Remove lid carefully.)Stir in basil and salt to taste.
