Ingredients:
-1/2 cup brown lentils
-1 onion, finely chopped
-2 stalks scallion
-1/2 cup coconut milk
-1 cup pure water
–3 tbsps. olive oil
-3 cloves garlic, minced
-1 tsp. ground cumin
-1/2 tsp. ground turmeric
-1 tsp. paprika
-1 medium tomato, finely chopped
-1 tsp. molasses or raw honey
-1 tsp. sea salt (to taste)
-2 sweet potatoes, peeled, cut into 1-inch cubes
-grated zest of one lemon
-4 tsps. finely chopped flat-leaf parsley
-¼ cup raisins (optional)
Directions:
Rinse the lentils in a sieve. Place in a pot with onion and 1 cup water. Cover and bring to a simmer over low heat, and cook for 15 minutes. Pour off water and then add the coconut milk.
In a small, non-stick frying pan, heat the oil over a low flame. Add garlic, sauté for 15 seconds, then add cumin, turmeric, paprika, scallion, tomato, and honey or molasses.
Cook stirring constantly, for 2 minutes until it forms a dark, aromatic paste. Add the spice paste to the lentils, along with salt. After the lentils have cooked for 10 more minutes, add the sweet potatoes, plus an additional half cup of water. Continue cooking for 15 minutes, stirring occasionally to keep the potatoes from sticking. Add the lemon zest and half of the parsley.
Cook until lentils and sweet potatoes are done (add more water if necessary). Taste and adjust seasoning with lemon juice, honey, and salt as needed. Finally, add the raisins and turn off the stove.
Garnish with remaining parsley and serve over couscous, brown rice, quinoa, or steamed millet.
