Red Lentils and Spinach in Masala Sauce

Ingredients

• Masala Paste:
• 1½ teaspoons cumin seeds
• 1½ teaspoon coriander seeds
• 2" piece ginger, peeled and cut into pieces
• a dash of red pepper flakes
• 1 tablespoons smoked paprika
• 1 tablespoon garam marsala
• 1 teaspoon salt
• 2 tablespoons peanut or other nut oil
• 2 tablespoons tomato paste
• ⅓ cup packed cilantro leaves

• ~~~~~~~~~~~~~~~~~~~~~~
• 1 tablespoon coconut oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• ⅓ cup masala paste
• 1 can stewed tomatoes
• 1 can coconut milk
• 2 cups red lentils
• 4 cups water (for lentils)
• 2 handfuls spinach, chopped
• 1 teaspoon garam masala
• a couple dashes of lemon juice

Directions

1. Put 2 cups dry red lentils in rice cooker and add 4 cups water. Set to white rice cycle and let that cook while preparing the masala sauce.
2. To make paste, toast cumin and coriander seeds in skillet until fragrant. Use a mortar and pestle (or a spice grinder) to grind spices. (I use my food processor.)
3. In a small food processor, add ginger and pulse until broken into small pieces. Add red pepper flakes, smoked paprika, cumin, coriander, garam masala, and salt. Give a couple pulse to incorporate. Next, add nut oil, tomato paste, and cilantro leaves. Pulse until paste forms and everything is well incorporated. Set aside.
4. Heat a skillet over medium heat. Melt coconut oil and add diced onion, cooking until translucent, 4-5 minutes. Add in minced garlic and cook for one more minute.
5. Stir in masala paste and cook for 1-2 minutes, then stir in stewed tomatoes and coconut milk. Stir together and bring to a boil.
6. Add in lentils and reduce heat to medium low. Simmer, stirring often, until mixture cooks down to the texture you want. About 5-10 minutes.
7. Stir in remaining 1 tsp garam masala and a couple dashes of lemon juice. Add additional salt, if needed.
8. Add chopped spinach and simmer until wilted, a couple minutes.
9. Serve over rice.

Adapted from Naturally Ella

Madras Lentils

Ingredients

2 cups cooked brown lentils (from dry)

1 (15 oz) can diced tomatoes

2 (8 oz) cans tomato sauce

2 cups cooked red beans (from dry)

1 onion, diced and divided in half

2 T minced garlic, divided in half

2 T vegan butter (or cooking oil)

1 tsp cumin powder

1 tsp chili powder

1/4 cup coconut cream

Directions

1. The day before, soak 1 pound of dry red beans in 8 cups of water overnight.

2. The next morning, put soaked red beans in crock pot and cover with a few inches of water. Add 1/2 diced onion and 1 T garlic. Cook on high for 5 hours or until tender and skins begin to peel.

3. Cook 1 cup dry brown lentils in 2 cups water for 30 minutes, or until tender.

4. While lentils are cooking, saute diced onion and garlic in vegan butter

5. Add cumin and chili powder and saute for another few minutes.

6. Add diced tomatoes and tomato sauce. Lower the heat and let it cook down for 5-10 minutes.

7. Add cooked lentils and red beans, salt to taste, and let it continue to cook down until thickened. 

8. Add coconut cream just before serving.

Restaurant style fried rice

from allrecipes.com

Ingredients:

4-6 cups cooked brown rice

1/2 bag frozen peas and carrots

2 T olive oil

2 eggs

soy sauce to taste

2 T sesame oil

Directions:

1. Cook brown rice ahead of time. 

2. In a small sauce pan, cook frozen peas and carrots according to package directions. Drain. In a separate frying pan, cook and scramble eggs.

3. Heat wok over high heat. Pour in olive oil, then stir in peas and carrots. Stir in cooked scrambled eggs and cooked rice. Shake in soy sauce. Toss to coat. Drizzle in sesame oil and toss again.