In emptying the cupboards all the remains are lentils, dried legumes and tinned tomato. For a while a few containers of coconut milk lingered.
In the last few days I’ve made ugly variations on this recipe (if you could really call it that) using different sorts of lentils I had on hand.
Variations on lentil slop
1 small onion, diced
3 cloves garlic
1 tablespoon fresh grated ginger
1/2 bunch of cilantro (I have not had any of this, but used coriander powder)
1 tablespoon curry
1/2 teaspoon cayenne
1/2 teaspoon cumin
1/4 teaspoon coarsely ground pepper
1 (or 1.5c) cup lentils
1 can coconut milk (15 ounce/standard size) or 1 can crushed tomatoes
2 cups vegetable broth or water
pinch of salt
Saute onion for about 3 minutes, add garlic, ginger, cilantro and saute another minute. Stir in the other spices – be creative and choose what to add and in what your proportion to your own taste.
Rinse your lentils and add to the pan along with the coconut milk. If you’re using tomato instead of coconut milk (or in addition), you might want to add the tomatoes to the spice mixture to simmer for a bit before adding the lentils. Stir everything together once it’s in the pan. Bring mixture to boil over high heat, reduce to medium-low and simmer for about 20 minutes, stirring every so often until the lentils are soft.
The worst one of all – beluga lentils (made with coconut milk) topped with Oatly oat-based sour cream.
Red lentils (made with coconut milk) with brown basmati rice
Yellow lentils (made with tomato and water – not vegetable broth).
