Boy oh boy has life gotten busy since August! Don't think I forgot to blog, it's just gotten pushed to the back burner. I hope to blog more in the near future!
I recently made this recipe and it turned out so good! I even ate it for breakfast a few times because it was a good, warming, comforting dish on a cold fall morning. I served it with brown rice but bread would've been good too.
I was a little worried it'd be too spicy (we don't handle spice well AT ALL in this household!) but the way I made it was just right--flavorful, but not overwhelming. Even the kids ate this (and the leftovers!)
Ingredients:
1 cup dry lentils (I used red)
1 large onion, chopped
garlic powder
ground ginger
1 splash reduced sodium soy sauce
3 cups broth (I used chicken bouillon)
1/2 can coconut milk (use the rest of the can in your coffee or morning oatmeal! It's delicious)
cumin
turmeric
1 can of carrots (I would've used fresh but we got a bunch of cans from Ruby's so I have to use what I have)
red pepper flakes
chili powder
I never measure my seasonings but I seasoned what I believed to be heavily and the flavor just peeked through. I have a habit of underseasoning things but you can taste it and adjust to your needs (or follow the original recipe).
Because I was using the canned carrots, they were already soft. I added them when I added the coconut milk (at the end).
If I were to change anything, I would add more vegetables. The carrots really seemed to stand out but the onion was hidden with the lentils. I think peas or green beans could be good with this.
This meal was really filling and perfect for the fall or winter. I would definitely make it again!
