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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.