Potatoes, Vegetables & Sides
2 cups Chicken broth
1 cup Small red lentils
2 Tbs Olive oil
1-1/2 cups Onions, chopped
1 Tbs Garlic, minced
1/2 tsp Yellow mustard
1/4 tsp Crushed red pepper
1 tsp Ground cumin
1 tsp Ground turmeric
1/2 tsp Ground coriander
1/2 tsp Black pepper
1 Tbs Tomato paste
3/4 cup Coconut milk
1/2 tsp Salt
2 tsp Lime juice
Adapted from Crystal's 'Global Cookbook' by BBF, January, 2021.
Combine broth and lentils in a medium saucepan and bring to a boil. Reduce heat, partially cover, and simmer 10 minutes or until lentils are tender. Remove from heat; cover and set aside.
Heat a large nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add onion, garlic, mustard, and red pepper, and cook 5 minutes or until onions are tender.
Add cumin, turmeric, coriander, and black pepper; cook 3 minutes, stirring constantly.
Add tomato paste, and cook 3 minutes, stirring constantly.
Add lentils, coconut milk, and salt; cook 3 minutes, stirring frequently.
Remove from heat; stir in juice.