Coconut Curry Lentils

Bring the Indian flavor to your home. Warm and cozy. Comfy and lovely. December is a time of joy and celebration! This recipe is a easy one pot meal with wonderful flavor for welcoming in the holidays.

Ingredients:

• 2 tablespoons coconut oil
• 1 tablespoon cumin seeds
• 1 head of garlic, chopped (10-12 cloves) or pre-chopped garlic
• (1) 28-ounce can of crushed tomatoes or diced tomatoes
• 2 tablespoons ginger, chopped or spiced
• 1 tablespoon turmeric
• 2 teaspoons sea salt
• 1 cup dried brown lentils
• Optional: 1-2 teaspoons cayenne powder
• (1) 15-ounce can coconut milk
• 3 cups of water

Instructions:

1. Heat coconut oil in pot
2. Add cumin and garlic
3. Allow to simmer
4. Add can of crushed tomatoes
5. Add ginger, turmeric, and sat
6. Allow to simmer
7. Add lentils and 3 cups of water
8. Add cayenne seasoning
9. Bring lentils to boil and then simmer for 35-40 minutes
10. Occasionally stir lentils
11. Once lentils are cooked, add can of coconut milk
12. Bring pot to boil and then simmer one more time
13. Serve curried lentils over brown rice

*May pair lentil dish with toasted naan bread. If recipe seems to be too spicy, you can add 1 scoop of nonfat greek yogurt

 

Guest Bloggers: James Madison Dietetics
Alexandra Balbontin, Taylor Coleman, Julia Danisewicz, Emily Salvaggio, and Taylor Singleton