Jeri Mills M.D.

Dr. Jeri’s Curried Red Lentils

Dr. Jeri’s Curried Red Lentils
1-2 Tablespoons avocado oil
1 medium sweet onion diced
2 cloves garlic diced
1 teaspoon WHOLE cumin seeds
2 teaspoons grated fresh ginger root
1 teaspoon ground coriander powder
¼ teaspoon turmeric
1 eleven ounce can coconut milk or coconut cream
1 tablespoon tomato paste
1 cup dried red lentils- washed and drained
2 cups water
1/2 teaspoon salt (more if desired AFTER you taste the mixture)
1 teaspoon dried sweet basil (crumbled)
½ teaspoon sugar
a dash of cayenne pepper
2 red or yellow bell peppers thinly sliced
1/2 pound zucchini sliced and/or green beans cut — steamed to al dente

Steamed basmati or jasmine rice
Fresh cilantro to garnish
Sauté the onion, garlic, cumin seeds, coriander, ginger and turmeric till the onions are soft and begin to caramelize then add the remaining ingredients EXCEPT for the zucchini or green beans.
Simmer till the lentils are soft (they have no skin so they sort of disappear and thicken the curry). Fold in the steamed veggies and cook for another minute or two.
Serve over steamed rice OR riced cauliflower and garnish with chopped fresh cilantro leaves.
Serves 4