Coconut Curry Lentils
Serving Size: 4
1 cup dried red or brown lentils
2 cups vegetable broth
3 Tbsp extra virgin olive oil
½ cup chopped white or yellow onions
1 yellow, red, or orange bell pepper (chopped)
1 15oz can coconut milk
1 bay leaf
2 garlic cloves (minced)
1 tsp minced ginger root (brown layer peeled off)
1 15oz can diced tomatoes
2 cups raw spinach
1 tsp cumin
1 tsp turmeric powder
To a large pot add vegetable broth, lentils, and 1 Tbsp olive oil. Bring to boil, then turn heat to low, place lid on pot, and let simmer for 20 minutes. When lentils are done, turn heat off and set aside.
Meanwhile, in a large fry pan, add: olive oil, garlic, and ginger. Turn heat to low-medium and saute for 1-2 minutes.
Next, add: onions, bell pepper, and spinach. Saute over low-medium heat until onions and bell pepper are tender.
Next, to vegetable mixture add: lentils, coconut milk, bay leaf, diced tomatoes, cumin, and tumeric.
Mix with spoon and let entire mixture simmer on low for 20 minutes.
Serve with rice!
Make it a meal! Pair this incredible dish with our garlic-balsamic brussel sprouts! Enjoy!!
We want to see your yummy creations! After making this recipe be sure to snap a pic and check in with the community on social using @blossomingmommyandbaby #blossomingmommyandbaby #blossomingmommyandbabyfood xo! (PS- this is also a GREAT way to find other Moms in the BMAB community whipping up healthy creations just like you! ;)