Such a beautiful flavored dish with hints of ginger, garlic, chilli and lemon... Mmmm... And it's tomato free!
Ingredients
4 cm fresh young ginger
3 large garlic cloves
1/2 cup fresh coriander
6 spring onions
1 long red chilli, deseeded
1 tsp turmeric powder
1 litre of stock
400g canned coconut milk
1/4 cup lemon juice
3 tsp coconut sugar
2 Tbsp tamari
1 1/2 cups split red lentils
Blitz together together the ginger, garlic, coriander, spring onions, and chilli for about 5 seconds and then put into a sauce pan with the turmeric, stock, coconut milk, lemon juice, coconut sugar, and tamari. Let the stock simmer for 10 minutes. Add the red lentils and stir occassionally while it summers for a further 15 minutes. Enjoy over rice or by itself.
Thermomix method : Blitz together together the ginger, garlic, coriander, spring onions, and chilli for about 5 seconds on speed 7. Scrape down the sides of bowl. Add the turmeric, stock, coconut milk, lemon juice, coconut sugar, and tamari and let it simmer for 10 minutes at 100°c on speed 2. Add the red lentils and let it simmer for a further 15 minutes at 100°c speed 2 reverse. Enjoy over rice or by itself.
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