Madras Lentils Costco

 -2 TBSP oil or butter or ghee

-1 large onion finely chopped

-2 TSP salt

-1 TBSP cumin seeds (or 1 TSP ground)

-3 TBSP minced garlic (9 large cloves garlic)

-1 TBSP finely grated ginger

-1/2 TSP Cayenne powder

-1 TSP turmeric 

-2 TBSP tomato paste

-1 cup water

-1 18oz can brown lentils drained 

-1 18oz can red kidney beans drained

-1/2 cup heavy cream or coconut milk

Instructions:

Heat oil and butter in a large dutch oven over medium-high heat. Add onion and 1 tsp of the salt. Cook until onion is soft and golden, about 10 minutes (longer if onion was fridge-cold or not super-finely chopped). Stir frequently and reduce heat if it starts charring. It should be translucent and almost caramelized.

Reduce heat to medium and stir in cumin seeds, cooking until they smell fragrant (about a minute).

Add garlic, ginger, cayenne and turmeric and cook a minute more.

Add tomato paste and cook a few minutes until it turns a shade darker and the oil shimmers on top.

Stir in the water, lentils, beans, cream and remaining 1 tsp salt.

Reduce heat to low simmer, covered, at least 10 minutes. (If you have time to simmer longer, the flavour gets even better with time. Use 1 cup water instead of ½ cup because it will thicken up quite a bit, then simmer up to 1 hour, stirring every now and then.)

Recipe by foodess

https://foodess.com/madras-lentils/?utm_campaign=later-linkinbio-foodess&utm_content=later-18072265&utm_medium=social&utm_source=linkin.bio

Notes:

Do not triple the cayenne powder if tripling the recipe. It will be super spicy.

I used coconut milk and it was so delicious

I used uncooked lentils. It takes about an hour to cook it so it's super fast. I added more water to compensate.

If you don't have kidney beans then use whatever you have. It may not look the same but it will taste the same :).

Eat with rice and costco naan.

Coconut Chickpeas w/Rice

 INGREDIENTS

-2 cups of cooked jasmine rice — or any rice you like

-1 tablespoon of olive oil — or avocado oil

-1 small finely diced onion

-3 minced garlic cloves

-Any vegetable you have in hand: I usually add zucchini, carrots, broccoli, asparagus, eggplant, etc.

-1.5 cups cooked chickpea’s — or a 14 oz can

-⅓ cup tomato sauce

the cream that sits on top of a can of coconut milk — 3 or 4 tablespoons

-salt and pepper to taste

-1/2-1 teaspoon turmeric powder — I measured with my heart

-1 cup finely chopped spinach is optional

-parsley or cilantro for garnish is also optional

INSTRUCTIONS

In a pan on medium-high heat start by sautéing the onion until translucent. This should take 1 to 2 minutes. Add the garlic and sauté for another 30 seconds. Add vegetables, cook for 4 minutes. You do not want anything to burn.

Add the chickpeas, tomato sauce, the cream that sits on top of a can of coconut milk and stir. Add the spices to taste and stir again. You are more than welcome to add the salt pepper and turmeric before you add the wet ingredients but in terms of taste it doesn’t make a difference to me in this dish. Let it simmer for 5 minutes and turn off stove.

Optionally add some chopped spinach, give it a stir and take it off the heat. Garnish with parsley, cilantro, or even basil it’s totally up to you. Top it off on top of rice and enjoy.

Notes:

I usually triple this recipe. I add a whole can of coconut milk. This recipe is from the Modern Nonna.

https://themodernnonna.com/creamiest-coconut-chickpeas-with-rice/