Let me start off by saying that mushy lentils are superior to firm salad type lentils.
Yep.
Because mushy lentils have so much more flavor absorption potential!
Hello Indian and Ethiopian food.
Yummm.
The lentils you find in salads tend to be… meh.
Although the firmer sort do get a flavor upgrade when mixed with kraut juice and served with a bunch of other garden goodies.
Hippie much?
Yes, yes indeed, but hippies often know best!
Especially when it comes to kombucha–ginger flavor forever.
(Introduce the fizzy fermented tea to gin, Aperol, and lemon juice in an ice-filled, recycled mason jar then you’re good to go… it’s like two cocktails in one. You’re welcome.)
But first, mushy spiced lentils.
I picked up a package of red split lentils because guess what, they take less than 15 minutes to cook up which is perfect for impatient, often hangry souls like myself.
First you’re going to heat tropical unrefined coconut oil in a medium pot over medium heat (because when in doubt, medium) then saute diced carrots up in there until those orange fellows are nice and crisp-tender. Now’s the time to throw in minced zippy fresh ginger, garam masala (an uber flavorful spice mix comprised of cumin, coriander, cinnamon, cloves, cardamom, and black pepper), earthy ground turmeric, and cayenne pepper for a kick! After those guys get acquainted for a minute, dump in your rinsed red split lentils then carefully add a generous splash plus glug of low sodium veg broth.
Season with good ole S&P, then top the best ever lentil mush off with a spoonful of canned lite coconut milk, refreshing diced English cukes, a squeeze of zesty fresh lime + herbaceous cilantro if you really want to take this legume party to the next level.
Now that’s a bowl full of flavor.
P.S. Hmmm full-fat canned coconut milk works too. Creamy dreamy.
P.P.S. As always, leave out the cilantro if you’re a hater.
P.P.P.S This recipe serves about 3. Sometimes 2. Sometimes 4. It depends on the size of the stomachs involved and who all decided to go for dessert first.