Recipe provided by personal chef, Katie Cavuto Boyle
Ingredients:
2 cups low sodium vegetable stock
1 cup dried small red lentils
1 tablespoon olive oil
1 1/2 cups white onion, chopped
1 tablespoon garlic, minced
1/2 teaspoon crushed red pepper
2 teaspoons mustard powder
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 tablespoon tomato paste
1/2 cup light coconut milk
1 lime, juiced and zested
Salt and pepper to taste
Directions:
Combine broth and lentils in a medium saucepan; bring to a boil. Reduce heat to a simmer and cook lentils (partially covered) for 10 minutes. Remove from heat, cover and allow remaining liquid to absorb.
Heat oil in a medium saucepan. Add onion, garlic and red pepper, and cook 5 minutes or until onions are tender. Add mustard powder, cumin, turmeric, paprika and tomato paste. Cook 2-3 minutes, stirring constantly. Add cooked lentils, coconut milk, lime juice/zest, salt and pepper. Cook 2-3 minutes to heat through then cool to room temperature before serving.
*Puree in food processor for a creamier consistency
