• Becky Berberich

Curry Coconut Lentils


Warm, cozy, with a bit of sweet. These lentils hit the spot if you're by the fire or just need a little mental escape for your lunch break.

I took the day off today to go to Philadelphia and celebrate the Eagles winning the super bowl. I can't even PRETEND to be good with sports but I do love the city I'm from and wanted to put this in the memory bank and be able to celebrate the joy. On my way home I pondered what I wanted to make for lunch the next day and all I could think about was lentils.

Me and gluten are BFF, but recently I've been questioning our relationship. Gluten is very inflaming and while I've never had any digestive issues, and I've never tried being gluten free, I did read an interesting article on the microbiome in our gut and I came away with a new appreciation of chickpeas and lentils. I'll let you know if I carry out with my current idea of trying to go gluten free for a few weeks after I go though all the wheat in my house lol.

Without further ado, I'll give you my gut-happy lentil recipe that I dreamed up on the way home in the car.


Ingredients:

- 1 cup red split lentils

- 1 large white onion

- 1 jalapeño

- 1 can reduced fat coconut milk

- 1/3 cup coconut aminos

- 1/4 cup raw cashew pieces

- 2 tsp minced garlic

- 1 Tbs Tomato paste

- 1 tsp garam masala

- 2 tsp turmeric

- 1 tsp salt

- 1 Tbs Massaman curry paste

- 12 oz kale (optional)

Instructions:

Step 1: Dice onion and jalapeño and add to pan on medium high heat. Sauté until light brown.

Step 2: Add in garlic and continue to sauté


Step 3: Put cashews, can of coconut milk, and additional 1 1/2 cup water into a blender and blend till smooth.

Step 4: Add turmeric, garam masala, tomato paste, and salt to sautéing vegetables stir a few times and then add lentils.


Step 5: Add coconut/cashew mixture to lentils and vegetables and simmer until lentils have cooked. The package told me 12 minutes, mine were done in 8.


If you like dahl (lentil stew that is thick and great with pita bread for dippers) stop here and enjoy. I like to add greenery to my food because

1) It bulks it up with great nutrients and fiber

2) It doesn't add many calories

Step 6: Wilt kale and stir with lentils


This dish is definitely savory but it has a subtle sweetness that works really well. If you want it more savory use soy sauce instead of coconut aminos and probably skip the Massaman curry paste. It will certainly taste different but it will still be good and won't be as sweet, or at least won't have as sweet a profile.

Shout out to Anna's awesome pottery for that beautiful bowl!

Nutritional Information: Servings 4 (without kale) about 1 1/4 cups; Calories 377, Fat 16.1 g; Fiber 7 g; Protein 15.4 g; Carbohydrates 47.6 g

With 3 oz of wilted kale about 1 1/2 cups; Calories 407; Fat 16.1 g; Fiber 10.4 g; Protein 20.5 g; Carbohydrates 62.9 g


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