This Indian-spiced lentil dish simmers with diced tomatoes, rich coconut milk and a seasoned vegetable base for a vegetarian dish that is hearty and satisfying.
Recipe tags: vegetable base, easy difficulty, vegetarian
| 1 Tbsp | coconut oil |
| 1 | onion, chopped |
| 1 | carrot, chopped |
| 3 cloves | garlic, minced |
| 1 | finger chili pepper, seeded and diced |
| 1 Tbsp | minced fresh ginger |
| 1½ tsp | ground cumin |
| 1 tsp | ground coriander |
| ½ tsp | ground pepper |
| 1 pinch | ground cinnamon |
| 1 can (28 oz) | diced tomatoes |
| 1 can (14 oz) | coconut milk |
| 1½ cups | brown lentils, rinsed |
| 2 Tbsp | Better Than Bouillon® Seasoned Vegetable Base |
| 2 Tbsp | ground turmeric |
| 1 tsp | brown sugar |
| ¼ cup | finely chopped fresh cilantro, divided |
| 4 tsp | lemon juice |
| 1½ cups | basmati rice, cooked |
Heat oil in Dutch oven or high-sided skillet set over medium heat; cook onion, carrot, garlic, chili pepper and ginger for 3 to 5 minutes or until softened. Stir in cumin, coriander, pepper and cinnamon. Cook for about 2 minutes or until fragrant.
Stir in tomatoes, coconut milk, lentils, 1 cup water, vegetable base, turmeric and brown sugar; bring to boil.
Reduce heat to medium-low; cover and cook for 30 to 35 minutes or until lentils are very tender. Stir in half of the cilantro, and lemon juice. Serve lentils over rice. Garnish with remaining cilantro.