One of the first things I learned how to cook once I turned fully vegan, was a good lentil pot. I love to eat this when it’s cold outside or when I want to cook something easy for my friends and family. And everybody loves it! I’ve found my favorite way to make a good lentil pot, and I will share that with you now.
2.5 dl of dry split red lentils
250 grams crushed tomatoes
400 ml (1 can) of organic coconut milk
2 large yellow onions
10 medium sized mushrooms
2 large carrots
3 cm of fresh ginger
2 cloves of garlic
1/2 – 1 fresh chili
1 square of organic vegetable broth
1/2 dl of vegan red wine
2 tbsp paprika powder
1 tbsp turmeric powder
1. Chop the onions, mushrooms, chili, ginger, garlic and add into a large pot together with lentils, crushed tomatoes, square of vegetable broth, red wine, paprika powder, turmeric powder and and add 3 dl of water.
2. Bring it to bowl, during this time peel and grate the carrots. When the pot has boiled for around 5 minutes on medium heat, add the coconut milk.
3. Bring it to boil again and after another 5 minutes of boiling on medium heat add the grated carrots and stir. When everything has cooked together nicely after a few more minutes and the lentils are soft and the pot is creamy it’s finished!
Eat with rice or just as it is, add some fresh coriander before serving. The lentil pot is also still delicious the next day!