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Spiced Lentil Dinner

Lentils and brown rice with spices, apples and coconut
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Entrees and Favorite Rice Combinations, Main Course
Cuisine American, vegan
Servings 6 servings

Equipment

  • 1 food processor
  • 1 Large pot or pan to cook all the other ingredients
  • 1 large soup pot (4 quart) to cook the lentils in
  • knife, cutting board, measuring spoons and cups

Ingredients
  

  • 2 cups dried lentils
  • 2 TBLS butter or margarine
  • 3 cloves garlic, minced
  • 1 cup yellow onion, chopped
  • 1 cup chopped celery
  • 1 teas. salt
  • 1 teas. black pepper
  • 1 teas. powdered ginger
  • 1 teas. tumeric
  • 1 teas. ground cinnamon
  • 1 teas. ground coriander
  • 1/4 cup lemon juice
  • 2 cups chopped apples (unpeeled)
  • 1 cup unsweetened coconut flakes or shredded

Instructions
 

  • Cook the lentils in water to cover for 30 to 40 minutes or until tender.
  • While the lentils are cooking, chop the garlic, onions and celery.
    Chop the apples. Do not peel. Set aside.
    Melt the butter or margarine and sauté the onions, garlic and celery on medium with all the spices (salt thru coriander) until tender. If needed, add a little water to keep it from sticking. When the celery and onions are tender, add the chopped apples and cook for 10 more minutes, covering the pot.
  • When the lentils are done, drain them and mix the lentils, the coconut and the lemon juice in the pot with rest of the ingredients you have cooked. Mix them together and serve with rice.
  • Make your brown rice.
    To serve: Pass the rice and lentils for each person to put as much as they want on their plate. Have plain yogurt, cucumbers, (or Tzatziki sauce), Date Orange Chutney, your favorite hot sauce, or other veggies. Mix together as you eat.

Notes

I also served the Beet Caviar with this. It adds a nice color and flavor.
Keyword apples, coconut, Ginger, Lentils, tumeric