Whole grains and legumes are packed with fiber and nutrients. I love cooking with them and serving them up to my family, but sometimes I get stuck in a rut. Does this sound like you?
That’s why I was excited when a friend brought over this super yummy lentil coconut curry dish for us to try. It was packed full of fresh ingredients, flavor, and fiber, and it was oh-so filling!
It would be a perfect dish to try on a “Meatless Monday,” if you’re into that. I really enjoyed the leftovers as they seemed to be even more flavorful after all the spices and ingredients had a chance to hang out together over-night in my fridge.
Give this a try and let me know what you think!
ps - I added a “Supercheat” if you are more like me than we sometimes want to admit, and find yourself long on intention, but short on time or patience… scroll to the bottom for my suggestion.
Lentil Coconut Curry
Ingredients:
3 tablespoons coconut oil
1 full head of garlic, chopped
1 16-ounce can of diced tomatoes
2 tablespoons freshly grated ginger
1 tablespoon turmeric powder
1 tablespoon ground cumin
1 teaspoon cayenne pepper
2 teaspoons sea salt
1 cup dried lentils
3 cups of water
1 13-ounce can of coconut milk
1 cup chopped fresh cilantro
Instructions:
Using a large pot or skillet, saute’ chopped garlic in coconut oil over medium-high heat until softened and a bit browned. 2-3 minutes
Add diced tomatoes, grated ginger, cumin, turmeric, and sea salt. Cook for 5 minutes, stirring the mixture so that it heats evenly and does not stick to bottom of pot.
Add the water, dry lentils, and the cayenne pepper to the pot and bring it to a boil. Reduce the heat to low, cover, and let it simmer for about 30 minutes or until the lentils are cooked and have softened. Stir a few times so nothing sticks to the bottom of the pot.
Once mixture has thickened, and the lentils are soft, add the coconut milk and bring the pot back to simmer for a few minutes.
Stir in chopped fresh cilantro before serving over basmati or jasmine rice.
