1 medium onion, finely chopped
2 tablespoons oil (I used safflower)
1 Tablespoon Ginger, fresh, peeled and finely chopped
2 cloves Garlic, finely chopped
1 teaspoon ground Cumin
1/2 teaspoon ground Coriander
1 teaspoon Turmeric
1 teaspoon Salt
1 Chile 2 1/2 inches long (Jalapeno, Long Hot or Serrano) finely chopped including seeds
2 cups Water
1 1/2 cups dried red lentils (rinsed and soaked for about 12 hours before cooking)
1 can (14.5 oz) unsweetened coconut milk
1 lb Zucchini cut into 1/4 inch cubes
1 cup loosely packed fresh Cilantro springs
Serve with a whole grain like quinoa, brown rice or couscous.
Cook Onion in oil in a large pot over moderate heat, stirring occasionally until edges are golden brown (about 6 minutes). Add Ginger and Garlic and cook for 1 minute.
(it already looks delicious!)
Add Cumin, Coriander, Salt, Turmeric and Chile and cook stirring for another minute.
Stir in Water, Lentils and Coconut Milk and simmer, stirring occasionally, for 5 minutes. Then stir in Zucchini and simmer, covered, until Lentils and Zucchini are tender, about 15 minutes.
Season with salt and serve over grains (I used quinoa) with Cilantro sprigs on top! Enjoy.
This meal is hearty and very flavorful for a great winter feast! It can also be used as a filling side dish to accompany veggies, breads and middle eastern spreads!