Radical Muffin

my flatmate who is leaving for India is also anemic, and the Radical Muffin kitchen has been making iron rich concoctions to help! Cook these yummy lentils in a cast iron skillet and serve with steamed greens and a big glass of OJ for maximum metal absorption.

mince one red onion, two cloves of garlic, and 1 inch of peeled fresh ginger, combine in a pile or bowl. Dice 2 medium carrots. Chop 4-5 fresh tomatoes if it’s the season; otherwise, open up a big can, about a cup and a half, of diced tomatoes.

in a hot skillet, for just a moment or two, toast 1 1/2 teaspoons each of sweet and hot paprika, 1/2 teaspoon of cinnamon (unless you are cooking for the kitchen witch who is allergic), and 6-10 cardamom pods, lightly crushed in a mortar or pestle or some improvisation of that tool. Add one teaspoon each of red pepper flakes, coriander, mustard seeds, garam masala, and tumeric.

stir in 2 tablespoons of sunflower or veggie oil. Let the oil get hot then stir in the garlic pile. Cook for 5 minutes or until the onions have softened, stirring occasionally.

add one cup of red lentils. Stir. Pour in 1 2/3 cup of coconut milk and one cup of water. Bring to a boil and stir in the tomatoes. Bring back to a boil and stir, then reduce the heat and simmer for half an hour to 45 minutes. Resist the temptation to stir too often—lentils are delicate, breaking down to mush quickly. Gently swirl and cover and cook over low heat.

slice and 3 scallions. Chop a few fistfuls of fresh cilantro and/or parsley if you have it and set aside.

ladle into bowls over brown rice or jasmine rice. Sprinkle with cilantro and scallions; serve with wedges of lime. Excellent with a drizzle of Greek yoghurt or raita.

And later, much later, the green fairy.