Many bloggers are posting St Patty’s Day inspired recipes this week, yours truly, however, doesn’t have any up her sleeve. So with a full tummy of yummy lentils I bring to you this delicious dish. And oh how yummy it is. Most of these cold days all I can think about is food that’s comforting and warm. Food that makes me feel good about eating it. Food that my body appreciates. Today, I am sharing a vacation inspired take on lentils. After all coming back from the tropics where coconut flavors rule inspired me to turn semi boring lentils into a party in my tummy. 🙂
Enjoy these over rice or by themselves, either way they are delicious.
- 4 cups water
- 1 cup red lentils
- ½ block tofu (optional) pressed to release moisture, cut into 4 equal parts and then cubed
- ½ red bell pepper, chopped
- 1 large sweet onion, chopped
- 1 carrot, cubed
- 1 zucchini, halved and sliced
- 2 garlic cloves, minced
- 2 tsp ginger
- 1 tbsp cumin
- 1 tsp cinnamon
- 1 14oz can garbanzo beans
- 1 14oz light coconut milk (I used Trader Joe's)
- Sriracha to taste
- salt to taste
- cilantro for garnish
- 2 tbsp olive oil
- If using tofu, saute cubes on both sides until lightly golden. Set aside.
- In a Dutch Oven or a soup pot, heat olive oil, add onion, carrot and red bell pepper. Cook until the vegetables are softened.
- Add garlic, ginger, cumin and cinnamon and allow to heat through for about 2 minutes.
- Stir in water, coconut milk, garbanzo beans and zucchini. Bring to a boil, reduce heat to simmer and cook for about 20 minutes until the lentils are soft. If using tofu, add it this point as well.
- Season with salt and sriracha to taste. Garnish with cilantro when serving.