Mother's Day Red Lentils

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Ingredients

1 cup of red lentils rinsed
2 cups water or vegetable broth
2 tablespoons coconut oil or grapeseed oil
1-1/2 tablespoons chickpea flour also called besan
1-1/2 teaspoons turmeric
3 tablespoons dried unsweetened shredded coconut
1 tablespoon fresh ginger minced
2 tablespoons tamarind paste
1 pint grape tomatoes halved if large
sea salt to taste
1 bunch fresh cilantro chopped

Instructions

Pour water or broth into medium saucepan. Bring to boil over high heat. Add red lentils. Cover and reduce heat to low.
Cook for 10 minutes, by which time the lentils will have plumped, turned tender and gone from red to rosy. Remove from heat and let them cool to room temperature.
Heat oil in a large skillet over medium-high heat. Stir in chickpea flour, turmeric, coconut and ginger, stirring for about 3 minutes, until mixture is toasty and fragrant. Add tomatoes. Stir well to coat. Turn off heat.
Gently stir lentils and tamarind paste into coconut and ginger mixture. Have a kind and light hand so as not to mushify lentils. Season with sea salt.
Cover and refrigerate overnight, if desired.
Best enjoyed at room temperature. Stir in chopped cilantro just before serving.

Notes

Serves 4 to 6.

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Mother’s Day Red Lentils