Ingredients:
1 cup red lentils, rinsed
2 tbsp Olive Us Cilantro & Roasted Onion Infused Olive Oil
1 small yellow onion, finely diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp mustard seeds
1 tsp ground turmeric
1/2 tsp smoked paprika
1/4 tsp cayenne powder
1/2 cup finely diced tomato
1 tsp kosher salt
3 cups vegetable broth
14 oz can full-fat coconut milk
Juice of 1/2 lime
Instructions:
Heat oil in a medium pot over medium heat. Add onion and sauté until soft and lightly golden. Stir in garlic and ginger cooking 30 seconds until fragrant, move aside in pan.
In open side of pan add 1 tbsp olive oil & toast coriander, cumin and mustard seeds 30 seconds before stirring in turmeric, paprika, cayenne and salt.
Add tomatoes cooking for 4 mins until softened.
Add rinsed lentils and broth. Bring to a gentle boil, then reduce to a simmer. Cover partially and cook 15–20 minutes, stirring occasionally, until lentils are soft.
Stir in coconut milk and simmer another 5–10 minutes.
Turn off heat. Stir in lime juice. Adjust salt. Top with cilantro and a drizzle of coconut milk and more olive oil.