Coconut Turmeric Lentils
- 2 to 4 cups of brown, red or green lentils
- 1 to 2 cans of organic coconut milk- or use organic coconut milk that is refrigerated
-1/2 cup of chopped white onion, red bell pepper, carrots & celery
-1/4 cup of fresh chopped garlic
-1 tblspn of spike, onion powder, garlic powder, smoked paprika, red chilis and cumin, ground coriander seed, ajwan, cilantro, fresh or dried ginger.
-1 tbspn of coconut oil
-Soak lentils for about 4-8 hours (optional but more nutrient rich less lectins and phytic acid)
-In a large pot or instapot add coconut oil and stir fry the onions, peppers, carrots, celery and garlic
-Pour water off from lentils and add to the pot
- Add coconut milk just enough to cover lentils
-Add 1/2 to 1 cup of water depending on how thick of a consistency you desire
-Add all of the seasonings
-Cover and cook on medium to low heat for about an hour stirring occasionally.
This is a great dish along-side steamed asparagus or broccoli, organic brown coconut rice with cilantro with baked nut crusted cod or salmon. Look for my Brazil Nut Crusted Sole recipe.
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