Recently, I took a promenade to Seward Coop in Minneapolis. With all the fresh seasonal produce, I thought it an excellent time to checkout what they had available! Upon entering, I was greeted with a floral array of various fruits. After sometime browsing various fruits, I decided on Nam Dok Mai mangoes; a variety that is not so easy to come by. Next, I picked out some vegetables. I grabbed red onion, heirloom carrots, Thai Chili peppers, garlic and cherry tomatoes. I desired warmth after days of rain, so I thought to make a soup or stew. I went to the meat aisle but everything was expensive. I decided to venture into the bulk section to look for a legume or grain to fill the void. Lo and behold, the coop was having a sale on red lentils for 1.99/IB. I purchased a couple pounds of lentils on this occasion and made my way back home.
Upon arrival, I washed the lentils several times to ensure no possible contamination from gluten. They were labelled as having been processed in a facility alongside gluten so this is necessary. Next I put a pan of water on boil and started finely chopping up my vegetables. I always add the peppers last and the lentils first so they phytic acid is not an issue. I added some coconut oil in the process to thicken gravy that developed with the cooked tomatoes. As garnish, I used some fresh cilantro from the garden.
What I ended up with was a delightful lentil curry, sure to satisfy spicy food lovers!
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