Editor's note: this one appeals to me on many levels!! Remember, if you see an asterisk* in any recipe I offer for your perusal, it denotes changes I would make.
(serves 6)
2 cups red lentils, rinsed
8 cups water
Kosher salt and freshly ground pepper
1 t. ground turmeric (be careful when using turmeric - it WILL dye your clothing!!*)
5 cups assorted orange and yellow veggies (such as organic* carrots - they are sweeter*, golden
beets, and orange bell peppers)
1 T. cumin seeds
1/4 cup raw unrefined coconut oil (or avocado oil*)
4 shallots, thinly sliced (1 cup)
1 piece ginger root (2"), peeled and julienned (thin strips*), 1/4 cup
3 cups halved cherry or grape tomatoes
Greek yogurt and fresh mint leaves, for serving
In a large pot, combine lentils, 2 t. salt, turmeric, and 8 cups of water. Bring to a boil, then reduce heat to med.-low and add veggies. Simmer, stirring often, until veggies are tender and lentils have broken down, about 45 min. Season with more salt, if desired. Meanwhile, in a large skillet, heat cumin seeds in oil over med.-high until sizzling, 1-2 min. Add shallot and ginger; cook, stirring occasionally, until brown, 3-4 min. Add tomatoes; season with S&P. Coo, stirring often, until tomatoes just begin to burst, about 2 min. more. Spoon tomato mixture over lentils and serve, topped with a dollop of yogurt and mint.
"The only gift I have for you is the truth."
Happy Friday, Friends!!
Love,
Machete Milletti
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