Red Coconut and Curry Lentils – Recipe: Nutritious. Delicious. Simple.

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Because I live on a tight budget, the inspiration for many of my recipes comes from the ingredients I have on hand. Having an understanding of what flavors work well together helps. Sometimes, however, I would never make a dish again. Other times, I crave a recent creation.

This is one of those recipes. I wish I had some in my refrigerator now. I’d eat them cold — straight out of the container.

Soaking the lentils may be unnecessary due to low phytic acid levels – especially since they are split. But I soaked this recipe. So that is what I will share. But if you were in a pinch, you could skip that step by increasing the cooking time and the amount of stock used. This recipe could be made vegan, vegetarian, or carnivore style (with a little chicken broth). I found my organic split red lentils at Aldi for a great price. Thrive Market also carries them.

Ingredients (organic):

  • 2 cups red split lentils
  • 2 Tbs whey (lemon juice or vinegar will work)
  • 6 cups healthy water
  • 1 small onion finely chopped
  • 2 Tbs extra virgin olive oil
  • 1 tsp curry powder
  • 1 – 14 ounce can of coconut milk
  • 2 cups chicken or garlic stock
  • Salt and pepper to taste

Directions:

  • Soak lentils in water and whey (lemon juice or vinegar) for 4 hours – they will expand. Add more water if necessary.
  • In a medium sauce pan, sauté onions and curry in oil until tender (5 minutes)
  • Drain lentils and add to sauce pan
  • Add stock and coconut milk
  • Bring to a simmer
  • Simmer for 10 minutes
  • Salt and pepper to taste
  • Serve hot, warm, or cold

The end product is a colorful, creamy delight – with a hint of sweetness.

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You can find many of your favorite organic foods at wholesale prices at Thrive Market.


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© 2017 Mischelle Sandowich
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