Coconut Curry Lentils

Coconut Curry Lentils

Author Reclaimers of Health

This healing curry dish is a postpartum Mama’s dream come true! Lentils help to stabilize blood sugar levels, increase energy, and help to restore a wide variety of nutrients after the labor and birthing process. Whether you are running a marathon, having a baby, nursing a baby, or just need a solid, delicious meal, this curry will not disappoint. Serve with oven baked fries and a spinach or kale salad topped with the tahini garlic dressing which can be found at medicalmedium.com. 

Ingredients

• one tablespoon of coconut oil
• one tablespoon of ground cumin or cumin seeds
• 1.5 tablespoons of ground coriander or coriander seeds
• 1/2 clove of garlic
• one jar of tomato sauce or 2 cups of pureed tomatoes
• one tablespoon of ginger, chopped
• one tablespoon of turmeric
• salt and pepper to taste
• 1 16 oz. bag of green lentils
• one tsp of cayenne powder
• 1 11 oz pod of culinary coconut milk
• a handful of cherry tomatoes
• 1/2 cup of cilantro, diced
• one lime

Instructions

1. Heat coconut oil in a large pot over medium heat. Add cumin and coriander and begin browning for 30 seconds. Add the garlic to the pot and let it brown for about 2 minutes.
2. Add pureed tomatoes, ginger, turmeric, salt, and pepper. Stir and cook for 5 minutes. Add lentils and cayenne + 3 cups of water and bring to a boil. Reduce heat to low and cover pot. Let simmer for 1 hour or until lentils are soft, stir as needed. If the curry appears dry, add an extra 1/2 – 1 cup of water.
3. When lentils are soft, add the coconut milk, cherry tomatoes. Remove from heat and top with cilantro and lime.
4. Plate with oven baked fries and a large kale or spinach salad.

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