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Tomato pineapple red lentil recipe with coconut cumin sauce
Every ingredient in this dish is a star in it’s own right. They’re all heavy hitters on my
heart-healthy shopping lists, and each one heals the body in it’s own way. The red lentils in particular are amazing little health warriors, making their way through your system, cleaning the whole place up. I love cooking with red lentils because they take no prep, you just dump them into the pot with some water and 20 minutes later you’re ready to eat. The original health food in a hurry.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Ingredients
- 1 red onion chopped
- 1 green chilli or less if you prefer less heat, minced
- 1 tsp cumin seeds
- 1 very large thumb of minced ginger
- 2 to matoes chopped
- 4 Tbsp tomato paste
- 1 Tbsp turmeric
- 2 cups dry red lentils
- 1 can coconut milk + water to cover lentils
- 1 veg stock cube
Optional: Parsley and pineapple chunks
Instructions
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Over med-high heat, melt some coconut oil and add the red onion and green chilli along with the cumin seeds. Fry for a few minutes until soft.
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Add the ginger, tomatoes, tomato paste and turmeric and cook for several more minutes until the tomatoes have softened and create a mushy sauce
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Add the lentils, coconut water, extra water to just cover the lentils along with the stock cube. Mix well, bring to a boil and then leave on simmer for about 20 minutes.
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Once the lentils are soft to bite into, they’re ready. Season with himalayan sea salt and pepper, and serve!
Recipe Notes
If you like, you can garnish with a huge handful of parsley, some chunks of pineapple and a spritz of lemon.