This recipe can be easily prepared the night before and will keep for several days in the fridge. High in protein and amino acids, this red lentil sauce goes well with jasmine or brown rice and hearty vegetables.
Rockin’ Red Lentil Sauce
2 cups red lentils
2 garlic cloves
1 tsp. turmeric fresh or powder
Dash of salt and pepper (to taste)
Curry powder to taste
2 tbs coconut oil to fry
3-4 cups of water or coconut milk
3 sun-dried tomatoes, or sambal oelek
Chop the onion and garlic and then fry both together in a pan coated in coconut oil. Let cook for 3-4 minutes until they soften. Add turmeric, black pepper, curry powder and salt. Stir and let cook for another 3-4 minutes (until the spices become aromatic). Add the lentils and maybe some more coconut oil if it gets dry. Add water or coconut milk and simmer for 15-20 minutes.
Now you take out your blender. Put the lentils sauce in your blender and blend on low speed. Be careful as the lentils get really hot, put a towel over your blender lock just in case and let the heat come out now and than by lifting the lid a little. Blend until smooth.
For added taste, you might want to add sun-dried tomatoes or additional curry.
Pour over rice with cooked cauliflower, broccoli, haricot verts or any veggies of your choice.