Featured in this recipe, Kevin's Natural Foods, Thai Coconut Sauce. The sweet-savory flavors marry beautifully with red lentils. This recipe is Vegan, Vegetarian. Enjoy
Keyword: Healthy, Indian Cuisine, Vegan, Vegetarian
Prep Time: 10 minutesminutes
Cook Time: 40 minutesminutes
Servings: 4servings
Author: Rebecka Evans
Ingredients
2packages7-ounce each Kevin's Thia Coconut Sauce
1tablespoonGhee or coconut oil
1tablespoonfresh grated ginger
2clovesminced garlic
3-3 ½cupsorganic vegetable stock
2cupsred lentils
1 4-ouncepackage paneer cheese
¼cupfresh cilantro whole or chopped for garnish
1sliced lime
¼cupfreeze-dried onion stringsIndian Market
4-6slicesnaan bread
Edible marigold flowers
Instructions
Melt Ghee in a medium stockpot over medium-high heat.
Add ginger and garlic and saute for 1 minute to release juices.
Rinse lentils in cold water and drain. Add lentils and sautee in the pan to toast, about 3 minutes.
Add 3 cups vegetable broth and 2 packages of Kevin's Thai Coconut Sauce. Bring to a boil. Immediately reduce heat to medium and simmer until lentils are tender about 35-40 minutes. Add more vegetable broth to reach the desired consistency.
Slice paneer cheese into wedges. Saute in a dry non-stick pan until browned. Turn half way through cooking.
Heat freeze-dried onion string in a microwave-safe bowl. Save for garnish
Notes
Serve with Basmati rice, a slice of paneer cheese, naan bread, and garnish with freeze-dried onion strings, cilantro, lime slices, and edible marigold petals. ENJOY