Smoky Tomato Lentils Cooked In Coconut Milk

• Vegan
• Gluten free

• Produce

  • 2 cloves Garlic
  • 1 cup Green lentils
  • 1 1/2 cups Muir glen tomatoes, Organic
  • 1 cup Onion
  • 1/4 cup Parsley, fresh

• Canned Goods

  • 1 (14.5 ounce can Coconut milk, full-fat

• Condiments

  • 2 tbsp Lime juice, fresh

• Baking & Spices

  • 1/2 tsp Paprika, smoked
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Liquids

  • 1 3/4 cups Water

Found on heartbeetkitchen.com

Ingredients

• 2 tablespoons olive oil
• 1 cup diced onion
• 1 teaspoon salt, divided
• 1 cup green lentils, or french green lentils (affil. lik)
• 1 (14.5 ounce) can full fat coconut milk (affil. link)
• 1¾ cups water
• 2 cloves garlic, minced
• ½ to 1 teaspoon smoked paprika, depending on how smoky you like it
• 1½ cups crushed organic Muir Glen Tomatoes
• 2 tablespoons fresh lime juice
• ¼ cup minced fresh parsley

Directions

• In a deep saucepan, about 10 or 12 inches wide, bring olive oil to medium high heat. Stir in onion ¼ teaspoon salt, and cook for 5 minutes until translucent. Add lentils and stir to coat and combine, cook for 2 minutes.
• Add remaining salt, coconut milk, water, and garlic. Bring to a light simmer, then cover and cook for 30 minutes. Remove lid, and taste. Lentils should be getting soft. Add smoked paprika, ½ cup tomatoes, and bring to a boil. Let simmer, stirring, with lid off, for 5 minutes, until it starts to thicken. Add remaining 1 cup tomatoes, and continuing simmer, cooking liquid off, another 12 minutes, or until thick. This level is your preference, cook longer if youd like thicker.
• Stir in lime juice and fresh parsley, serve warm.