| 14 | 90 | 358 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 1 h 10 min | 6 |
| 2 cup | Green lentils, raw ((or brown) rinsed and picked over) |
| 2 tbsp | Vegetable oil |
| 1 small | White onion (finely chopped) |
| 2 tbsp | Red curry paste (e.g. Thai Kitchen) |
| 1/2 tbsp | Garam masala |
| 1 tsp | Curry powder |
| 1/2 tsp | Turmeric, ground |
| 1 tsp | Coconut sugar ((or any granulated sweetener of your choice)) |
| 1 tsp | Garlic (minced) |
| 1 tbsp minced | Ginger root |
| 1/4 tsp | Cayenne pepper (optional) |
| 1 can, 28 oz | Tomato puree, canned |
| 3/4 cup | Coconut milk, reduced fat |
| 2 tbsp | Cilantro (coriander) (fresh; to taste) |
1. In a large saucepan combine lentils and 4 cups of water. Bring to a rapid boil over medium-high heat. Reduce to a gentle simmer and cook, uncovered, for about 20 to 25 minutes. Add water as needed to make sure the lentils are covered. Lentils will vary in their cooking times depending on their variety and age so always check the package. In addition Lentils will cook with the sauce so it’s better to err on the side of undercooking than overcooking.
2. When done, remove lentils from the saucepan and set aside.
3. Wipe the saucepan clean and heat oil over medium-high heat. Add the onion and sauté for 6 minutes, until translucent. Add curry paste, garam masala, curry powder, turmeric, sugar, garlic, ginger, and cayenne pepper (if using) and sauté for 2 minutes, until fragrant.
4. Add tomato puree and give a good stir. Add lentils and coconut milk and stir to combine. Bring to a simmer and cook, uncovered for 25 to 30 minutes until the sauce thickens, stirring every now and then. If the lentils start to dry out, add a little more warm water as needed.
5. Sprinkle with cilantro and serve.
Lentils
are an important source of plant based protein and are very high in fiber which can help to promote digestion
| Meat Alternative | 1.7 |
| Vegetables | 2.4 |
