When I was pregnant, I had the strangest cravings. And by that I don’t mean the typical crazy things, like ice cream and pickles, and all that stuff. I mean just random things I never really ate much of before getting pregnant. Which is interesting because I was nauseous for pretty much 9 straight months… So food wasn’t really something I was particularly “fond” of.
I remember one particular night going to a work meeting. They served Indian food and I was incredibly nauseous, but for some strange reason, all I wanted to do was fill up a plate and devour it. Which, of course, I didn’t do or else I would have spent the rest of the night with my head in the toilet… But that craving stayed with me, for a very long time. Crazy what hormones can do, uh?
So after I had my son and my stomach went somewhat back to normal, I started experimenting a little bit. Of course I could have just done some research and gotten some recipes online but we all know that’s not my thing so… I just started throwing things together, that I thought would match the flavor profile. And I must say, I got some tasty dishes!
Eventually the craving went away and kind of forgot about them. Until I recently came across a recipe very similar to something I “created” back then. And got the urge to make it again.
Of course I couldn’t remember the exact recipe, but I did remember the basic ingredients (lentils, tomatoes, cilantro, spices and coconut milk) so here it is. Super simple and tasty!
Hope you enjoy it!Print
- 2 tbsp extra virgin olive oil
- 4 ripe tomatoes, diced
- 3 large scallions, white and green parts sliced
- 1/4 tsp salt (or to taste)
- 1 cup chopped fresh cilantro
- 1 tsp turmeric
- 1/2 tsp garlic
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/8 tsp black pepper
- 1/8 tsp mustard
- 1/8 tsp coriander
- 1 1/2 cups cooked lentils
- 1 cup water
- 2 tbsp tomato paste
- 3/4 cup light coconut milk (here we used So Delicious Culinary Coconut Milk)
- In a large deep skillet, heat olive oil. Add tomatoes and scallions and cook over medium heat for 7-8 minutes. Add chopped cilantro and all the spices and continue cooking for another 5 minutes
- Add cooked lentils, water and tomato paste and cook for an additional 5 minutes, still well so the tomato paste dissolves completely
- Add coconut milk, reduce heat and simmer, uncovered for 15 minutes
- Serve plain or over rice
Note: Cooking time does not include cooking time for the lentils