Red Lentil Coconut Curry
Course
Main Dish
,
Soups & Stews
Cuisine
Plant-Based
,
Vegan
Servings
Prep Time
8
bowls
25
minutes
Cook Time
Passive Time
45
minutes
20
minutes
Servings
Prep Time
8
bowls
25
minutes
Cook Time
Passive Time
45
minutes
20
minutes
Ingredients
1
lb
red lentils
dried, soak overnight if possible
1
yellow onion
5
potatoes
medium/large
3-4
carrots
3-4
green onions
2
tbsp
tumeric powder
8
bulbs
garlic
sub with 1 tbsp garlic powder
2
tsp
sea salt
1
tsp
ginger powder
1
tsp
cumin
1
can
coconut milk
1/4
tsp
cayenne pepper
10
cups
water
1
tbsp
fresh ginger
chopped small
12
leaves
basil
for garnish
Instructions
Soak red lentils in water beforehand for a few hours or more if you can and then strain and rinse the soapy water off.
Put lentils into large pot with fresh water and add chopped vegetables and spices.
Bring pot to boil then reduce to a simmer. Add chopped spinach when lentils are almost done.
Cook on stovetop until lentils are thoroughly cooked and have become the soup’s thick broth.
Enjoy and if you have fresh basil leaves throw a couple on top, yum!
Recipe Notes
This recipe is:
Whole foods plant-based
One-pot meal
Vegan
Dairy-free/lactose-free
Gluten-free
Low-fat
Nutrient-dense
Kid-friendly food
Budget-friendly
An excellent part of a pure healing diet