Don’t judge a book by it’s cover.

Can you see how this statement would apply to this fantastic Indian dish I created this week. Brady and I were in the mood for Indian and since my parents were not sold on the cuisine, I had to make it good. This came together with not too many ingredients and mostly things you keep on hand. Anna loved it too! Don’t be surprised if you see it again next week. 🙂

Indian Curry Lentils

• 1/3 can of lite coconut milk  
• 1 T. cumin (or more to taste)
• 1 T. curry
• 1 T. natural peanut butter
• 1 T. tahini (sesame seed paste)
• salt and pepper
• 1 can diced tomatoes
• 1 lb. of cooked lentils
• dash of ground red pepper

1. Make lentils as directed – cooked al dente (this term can be used for lentils too, right!?)
2. In a saucepan (different then the lentils), mix coconut milk, tomatoes, curry, peanut butter, tahini, and salt and pepper.
3. Heat the sauce until it’s simmering for about 10-15 minutes.
4. Add lentils and cook another 5-10 minutes.
5. Stir in a small amount of ground red pepper (optional)
6. Serve over brown rice and with warm naan.
7. Wine won’t hurt this meal either! 🙂

So excited for Hallie’s special girls night tomorrow! Off to get things ready!

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