Red Lentils with Coconut Milk and Warming Spices
Here’s a nice simple post about a nice simple meal for you on this Monday morning. These red lentils with coconut milk and warming spices only came about because one evening I didn’t have all the ingredients for Ottolenghi’s red lentils, which you need to know about too. But I did have a few of the ingredients and a can of coconut milk, and it turns out that’s all it took. I’m glad it worked out that way, because you can never have enough ways to make red lentils. Compared to other legumes, they cook up so quickly it’s almost magical. And they make great, delicious comfort food that’s good for you as a mere bonus.
On a totally different note, as this post arrives we are on our way to the Canadian Rockies for two weeks. We’ll explore Calgary with friends, then do some hiking, lake-ogling and hopefully minimal bear sighting in Banff National Park, and end with a few days walking and eating Vancouver. It couldn’t be a more beautiful place, so please follow along on Instagram if you like. I plan to take an obscene number of photos (but zero obscene photos), and I’ll put together some detailed posts about our experiences and recommendations when we’re back.
Have a great start to the week. See you soon.
P.S. Links to Amazon in this post are affiliate links, which means that if you click through and buy something I’ll earn a small percentage of the sale. That helps keep Umami Girl bringing you gestalt and pepper as often as possible. Thanks for your support!
LIKE VEGAN FOOD? YOU’LL LOVE THESE POSTS: