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Coconut Curry Lentils Recipe:
This recipe was created by my close friend Josefa, @naturalwellnest, and it’s one of her classic favorites we love to enjoy. Together we tweaked the recipe to have a new flare which turned out so good! It is a large recipe which is perfect for saving in the fridge for left overs over the next 3 to 4 days. Reheat and serve with steamed rice and your favorite toppings or on its own for a quick, filling, and healthy meal.
makes 6-8 servings
1 brown onion, diced
1 medium sweet potato or golden potato diced
1-2 tbsp fresh ginger, peeled and minced
5 cloves garlic, minced
4 cups organic green lentils
2 tbsp curry powder
1 tsp turmeric powder
1 24oz jar tomato sauce.
2 13.5oz cans coconut milk
2-3 boxes (32oz each) low sodium vegetable broth (sub water if using less veggie broth) 1 head curly kale, chopped
3 limes, juiced
1-2 tsp salt
Optional: red pepper flakes
Toppings: cilantro, avocado, and diced tomatoes
In a large pot sauté the onion, sweet potato, ginger and garlic with a little veggie broth on medium/low heat. Continue cooking until the sweet potato is slightly softened, about 10 minutes. Continue adding liquid as needed to keep the veggies from sticking to the
pot (either veggie broth or water.) Add the lentils, curry powder, and turmeric and mix together for a minute or so. Then add the tomato sauce, 1 can coconut milk, and 1 vegetable broth, adding extra water or broth if needed to just cover the lentils. Add sea salt to taste.
Turn up the heat to bring to a boil and stir occasionally. Once it’s boiling, turn down the heat to low, add chopped kale and simmer with the lid on for about 35-45 minutes or un-
til softened and desired tenderness is reached. Adjust seasoning as needed adding more salt or spices. Once you like how it tastes then it’s done. Depending on your portions sizes, this dish served with rice and avocado makes enough for our family of 5 with leftovers for the next day or two.