This isn’t paleo. But it is gluten free and vegan. And tasty. And good to feed to people who can’t chew or consume solid foods, for whatever reason.
The original recipe comes from ‘Vegetarian Cooking for Everyone’ by Deborah Madison, but I find the original bland, so all the flavor components have been upped in my version.
1. Combine 1 c red lentils and 3 c water in a medium pan with 1/2 tsp salt. Bring to a boil and lower to simmer for 20 min, or until the lentils are mushy. If you need to add more water, do so, but be sparing. I’d suggest skimming off the scum that accumulates while the lentils are cooking.
2. While the lentils are cooking, dice a 1/2 jalapeno pepper with a bit less than a thumbs amount of fresh (peeled if you wish) ginger, and 2 cloves of garlic. Chop these all together on the cutting board until it becomes semi-pasty-ish. If you want the spice of the jalapeno, keep the seeds, otherwise deseed it. I might use more next time, as I think it could use more kick.
3. When the lentils are done, add in the jalapeno/ginger/garlic mixture.
4. Add in coconut cream to taste. I suggest buying the Thai kitchen coconut milk, as I find it has the best cream top to it of the brands we’ve tried. When you open the can, the thick stuff on top is the cream. Add a few tablespoons to the lentil mixture. If you don’t like the taste of coconut like me, don’t worry, you won’t taste it as long as you don’t over coconut cream the mixture.
5. Mix well and serve.
Makes two servings if serving by itself. More if it’s being served as a pre-meal course.