Eosinophilic Esophagitis Friendly Gluten Free Curried Lentils
Total time40 min
Prep time10 min
Cook time30 min
4.5(12)
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Learn more →Ingredients
4 servings
- 1 cup red lentils
- 2 tbsp coconut oil or neutral oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- ½ tsp garam masala
- ¼ tsp cayenne pepper
- 1 can (14 oz) diced tomatoes
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup water
- 1 tsp salt, plus more to taste
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Place the red lentils in a fine-mesh strainer and rinse under cold running water until the water runs clear, about 1 minute. Set aside.
- 2
Heat the oil in a large saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
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