Spicy Coconut Curry Lentils Great tasting, low-calorie, high in nutrition… Lentils are amazing! Read more about their health benefits here and make this recipe, dang it! You’ll be glad you did! You can vary the heat of this recipe by altering the amount of Indian chili powder.
- 2 Tbsp coconut oil
- 2 small onions chopped
- 1 shallot
- 4 cloves garlic chopped
- 2 Tbsp curry powder
- 1 tsp turmeric
- 2 tsp cumin
- 1 tsp Indian chili powder
- 2 1/2 cups vegetable broth
- 14 oz. can of coconut milk
- 1 cup dry brown lentils
- 2 tomatos chopped
- 1 1/2 sweet potato chopped (may also use white potato)
- 1 cup baby spinach
In a stockpot, heat oil over medium heat.
Saute’ onions and shallot for 4 minutes.
Add garlic for 2 minutes
Add curry powder and saute for another 2 minutes, then add turmeric, cumin and Indian chili powder
Add vegetable broth and coconut milk, bring to a boil
Add lentils, tomato, and sweet potato and bring back to a boil
Reduce heat and simmer for 20 minutes adding more broth if needed.
Remove from heat and stir in the baby spinach.
Salt and pepper to taste.
Makes 6-8 servings. You can enjoy this in a bowl or serve over rice or quinoa. This recipe is #SHRED10 friendly. Contact the person who shared this with you for more information about the Shred10 and our Healthy Living Revolution.