For the last few days I have been craving comfort. Comfort in all forms. Hot tea, blankets, restful sleep, a good book, lots of cuddles, candles etc. When I recognise I’m in a low place I try my best to look to the simple, little things I know will bring me some comfort and ease the heavy feeling. Today it was a bowl of nourishing, bright food I craved. Something warming, slightly spiced and super easy. This lentil bowl ticked all my boxes and made for a soothing lunch.
It contains two of my favourite ingredients; ginger and turmeric. I love both of them. So warming, earthy and grounding. Exactly what I was in need of. I will (likely) never tire of either of these ingredients. They are a staple for me.
As well as tasting so good turmeric is also the queen of all spices (in my opinion)! Thanks to the content of curcumin in turmeric this spice is a powerful anti-inflammatory and antioxidant. So, turmeric just wins.
I love food in bowls. It’s maybe true that I am more likely to eat food if it’s served in a bowl. This probably sounds really odd, I know. I just find it more appealing and therefore often make what I’d call a ‘happy bowl’ for dinner/lunch most days. Which is really just a mix of things in a bowl. Usually lots of vegetables, maybe some sort of grain, humous and then a ton of tahini drizzled over the top. Then there are times like today when I want something that is more wholesome and hearty feeling. I find that lentils are great for that. They don’t take forever to cook and they are so creamy and provide the perfect base for toppings. I went for a simple topping today of rocket with a mix of radish and alfalfa sprouts. However, so many things would work here, brown rice, chickpeas or some roasted vegetables. It’s a good dish for getting creative with.
Spiced Red Lentil Bowl
Makes approx. 4 servings
- 1 cup red lentils
- 2 large garlic cloves, minced (or finely chopped)
- 1 tbsp ginger, minced (or finely chopped)
- 1 1/2 tsp ground turmeric
- 1 tsp paprika
- 1/4 – 1/2 tsp chilli flakes (depending on how much heat you like)
- 1/2 tsp ground cinnamon
- 1/2 tsp cumin seeds
- 1 lemon, juice
- 1 1/2 tbsp coconut oil (solid or about 3 tbsp as a liquid)
- 3 1/2 cups water (you may need more)
- 1 tbsp tomato puree
- 1/2 cup coconut milk
- salt & pepper to taste
- In a pot add the garlic, ginger, spices and coconut oil. Cook for about 5 minutes, stirring to make sure nothing sticks.
- Add the lentils, tomato puree and lemon juice. Stir and make sure everything is coated.
- Add water to the pot. This should be enough so that the lentils are covered.
- Bring to a boil.
- Add the coconut milk and let simmer for roughly 15 minutes, until the lentils are soft. Stir occasionally. You may need to add more water, depending on consistency (it should be like a thick soup).