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Coconut Curry Lentils


1 large brown onion diced

1 Tbs ginger grated and minced (fresh is best but the jarred kind will work too)

4 cloves fresh garlic minced

1 sweet potato diced (optional)

4 cups organic green lentils (I get mine from the bulk bin)

1.5 TBS curry powder (I use Frontier with turmeric, paprika & fenugreek but just curry is fine too)

1 tsp turmeric powder (more or less- add to taste depending on how much you want it to taste like turmeric)

1 .24oz of tomato sauce. (I use 1 bottle of bionature organic strained tomatoes no salt added.)

1 13.5oz can coconut milk (I used native forest unsweetened simple full fat coconut milk or homemade coconut milk)

1 box or .32oz low sodium Vegetable broth (just enough to go above lentils.

Extra liquid. You can use filtered water, broth, or coconut milk until it completely covers the lentils. I usually have an extra can of coconut milk and vegetable broth on hand to add in. Vegetable broth adds more flavor, coconut milk makes it creamier, but water will work too. I have made it all which ways. (Add as needed throughout cooking time to keep the lentils completely covered until lentils are done cooking-This is important so it doesn’t get dry) Add as needed.

Sea salt to taste (I used pink himalayan sea salt)

2 leaves of curly kale or more if you like more. I use one whole bunch. (Chop it how you like ...I like to Chop mine fine and tiny.) You can Add this in towards the end or throw it in the beginning. I like to wait towards the end)

Fresh squeezed lime or lemon (Optional) I love me citrus so I squeeze the juice of one or two to the pot and then add more to my own personal bowl. if you don’t like lime I would omit it or just squeeze a tiny bit in there.

Red Pepper Flakes (Optional) We love to add red pepper flakes when serving. You can add it inside when cooking but only if you like spice and your kids do too! Haha

At the end taste and adjust seasonings adding more if you like!



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