Vegan and gluten free, this red lentil dish is inspired by the flavors of India and charms the home with delicious aromatic spices! Pairs brilliantly with basmati rice.
2 cups dried red lentils, rinsed thoroughly
½ large yellow onion, coarsely chopped
½ large yellow onion, finely diced
1 cup tomatoes, coarsely chopped
1 serrano chili, finely diced
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric powder
1 tsp sea salt
1 Tbl coconut oil
2 tsp whole cumin seeds
¼ cup finely shredded coconut
1 cup coconut milk
In a large saucepan, combine lentils, coarsely chopped onion, tomatoes, serrano chili, ground cumin, coriander, turmeric, sea salt and 4 ½ cups of water. Bring mixture to a simmer over medium high heat. Reduce heat to low and cook uncovered for about 30 minutes, until lentils are soft.
Heat coconut oil over medium high. Add cumin seeds and allow to fry a couple minutes until fragrant and just beginning to brown. Add finely diced onion and shredded coconut and cook until lightly browned.
Add contents of pan to lentil mixture. Add coconut milk. Simmer 10-15 minutes more, until consistency of thick chowder. Tastes even more incredible the next day!
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Grab and go options are always available until close.
FEDERAL WAY
Monday-Saturday: 8 am - 8 pm
Sunday: 9 am - 7 pm
Please call for current deli counter service hours. Grab and go options available until closing.
2565 S. Gateway Center Place
Federal Way, WA 98003
TACOMA
Monday-Saturday: 8 am - 8 pm
Sunday: 9 am - 7 pm
Please call for current deli counter service hours. Grab and go options available until closing.
2951 S. 38th Street
Tacoma, WA 98409