Ingredients:
- 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
Directions:
-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.
For more recipes check out my Facebook Page at
NOURSH.REVIVE.THRIVE. – Holist Nutrition and Health
IG: @NOURISH.REVIVE.THRIVE and www.NOURISHREVIVETHRIVE.net