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| Curried Coconut Lentil S |
Once again, I rocked it!
It doesn't look good (especially because I snapped this with my cell phone and it doesn't do it justice) but if you like Indian food, you're gonna love this. Promise!
Saute chopped onion and 2 minced garlic cloves in 2 tbsp of coconut oil, along with
1/4 tsp of tumeric
1/2 tsp of curry
1/4-1/2 tsp of cayenne pepper
1/2 tsp of onion powder
1/4 tsp of garlic powder
1 tsp of thyme
and 1/2 tsp of salt
Add in rinsed lentils - red or green
(I used an entire bag) and coat the lentils in the sauted mixture.
Add a can of coconut milk
Add 4 cups of water with 2 vegetable boullion cubes. Let simmer while rice cooks or until lentils are tender.
Saute 1/2 cup of unsweetened coconut flakes and 1 cup of Brown Basmati Rice in 1 tbsp of coconut oil until coconut is lightly browned.
Add required water and cook rice as directed.
Serve soup over rice. Savor the sweetness of the coconut emphasized by the bite of the curry, tumeric, and cayenne.
