Fragrant Red Lentils With Broccoli Romanesco

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Dana Treat
Nutrition per serving    (USDA % daily values)
CAL
521
FAT
49%
CHOL
0%
SOD
6%

Comments

Comes together quickly, tasty, and makes a ton. I subbed a head of broccoli and red bell pepper for the broccoli romanesco because that's what I had on hand. One commenter noted the dish seemed underseasoned, and I'd guess this has something to do with the coconut milk - so if you're concerned about that, either add less coconut milk or more spices.
80218777dea2   •  6 May   •  Report
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Ingredients for 4 servings

3 tbsp. coconut oil

1 small onion, finely chopped

1-inch piece fresh ginger, peeled and minced

3 cloves garlic, minced

1 large jalapeño chile, seeded and diced

2 tsp. ground cumin

1 tsp. ground coriander

1½ tsp. ground turmeric

¼ tsp. cayenne

2 cups red lentils

1 bay leaf

Kosher or sea salt

1 can coconut milk

1/3 cup finely chopped cilantro, plus extra for garnish

1 head broccoli romanesco or cauliflower, cut into bite sized pieces

1 tsp. mustard seeds

1 tsp. cumin seeds

Cooked basmati rice for serving

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