These coconut curry lentils are a family favorite recipe that we make at least every other week. They are filled with so much yummy goodness. Rich in so many nutrients like iron, folate, fiber, and protein they are the perfect staple for any healthy diet. This dish is really popular at potlucks and anytime I need to make food for a large group. This is the same recipe that I made for Gianni and Elvis birthday party and it was a hit. I have gotten so many emails and messages asking for the recipe so here it is. Hope you enjoy it as much as we do!

Coconut Curry Lentils

Ingredients:

• 1 large brown onion diced

• 1 Tbs ginger grated and minced (fresh is best but the jarred kind will work too)

• 4 cloves fresh garlic minced

• 1 sweet potato diced (optional)

• 4 cups organic green lentils (I get mine from the bulk bin) 

• 1.5 TBS curry powder (I use Frontier with turmeric, paprika & fenugreek but just curry is fine too)

• 1 tsp turmeric powder (more or less- add to taste depending on how much you want it to taste like turmeric)

• 1 .24oz of tomato sauce. (I use 1 bottle of bionature organic strained tomatoes no salt added.)

• 1 13.5oz can coconut milk (I used native forest unsweetened simple full fat coconut milk or homemade coconut milk)

• 1 box or .32oz low sodium Vegetable broth (just enough to go above lentils.

• Extra liquid. You can use filtered water, broth, or coconut milk until it completely covers the lentils. I usually have an extra can of coconut milk and vegetable broth on hand to add in. Vegetable broth adds more flavor, coconut milk makes it creamier, but water will work too. I have made it all which ways.  (Add as needed throughout cooking time to keep the lentils completely covered until lentils are done cooking-This is important so it doesn’t get dry) Add as needed.

• Sea salt to taste (I used pink himalayan sea salt)

• 2 leaves of curly kale or more if you like more. I use one whole bunch.  (Chop it how you like ...I like to Chop mine fine and tiny.) You can Add this in towards the end or throw it in the beginning. I like to wait towards the end) 

• Fresh squeezed lime or lemon (Optional) I love me citrus so I squeeze the juice of one or two to the pot and then add more to my own personal bowl. if you don’t like lime I would omit it or just squeeze a tiny bit in there.

• Red Pepper Flakes (Optional) We love to add red pepper flakes when serving. You can add it inside when cooking but only if you like spice and your kids do too! Haha

• At the end taste and adjust seasonings adding more if you like! 

Directions:

Grab a huge pot like this one with a lid and preheat it on med low heat with 1tsp coconut oil OR a little veggie broth or water if you want to go oil free. I love using my large cast iron skillet for this. Add and Sauté onion and sweet potato if adding that On medium low heat for about 5. Add ginger + garlic and cook until onion is translucent and sweet potato slightly softened. About 5-10min. Add turmeric and curry powder. Mix together. Add lentils. Mix together again for a min or so. Then add the liquids—Tomato sauce, coconut milk, vegetable broth and extra water or broth if needed to just cover the lentils. Add sea salt to taste.

Bring to a boil stirring occasionally. Once its all boiling, turn down the heat to low, add chopped kale then or towards the end and simmer with the lid on for about 40-50min or until desired tenderness is reached.  Stir occasionally and take little bites to check the tenderness of the lentils. Add more water or veggie broth over the lentils to keep them all covered as it cooks. Otherwise the lentils get sort of clumped together. Adjust seasoning as needed. Once you like how it taste then it’s done! Serve with rice or eat in its own.

Serving Size:

Depending on your portions sizes…This makes enough for our family of 4. 2 kids and 2 adults for 2 meals. It saves very well in the refrigerator for up to 5 days. Add liquid if needed when reheating. 

Enjoy!