Red Lentils & Curry Leaves

This is a WOW dish. You can find Curry Leaves at Oriental or Indian stores.

Red Lentils & Curry Leaves (Serves 2)

  • 2 cups red lentils
  • 4 – 5 cups veggie stock or purified water (more if you want it soupy)
  • 1/2 teaspoon turmeric
  • 1 tablespoon avocado oil
  • 3 tablespoons fresh or dried curry leaves*, cut small with scissors or crumble
  • 2 to 3 inch piece of fresh ginger, peeled and grated
  • 1/2 teaspoon Mrs. Dash Extra Spicy or red pepper flakes
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon sea salt

Place all ingredients but sea salt in a large pan. Bring to a boil and turn heat to low. Cover and cook until lentils are soft, approximately 30 minutes.

Add sea salt. Let cook for 5 to 10 minutes more and serve.

All Posts
×

Almost done…

We just sent you an email. Please click the link in the email to confirm your subscription!

OK