INGREDIENTS serves 6

1 cup red lentils
1 tsp. salt
5 cups water

1 15 oz. can diced tomatoes
2 tbsps. minced fresh ginger

1 tbsp. coconut oil
2 cloves garlic, minced
1/2 jalapeno pepper, minced
1 1/2 tbsp. curry powder
1/4 tsp. salt

1 tbsp. tamarind paste (or lemon juice added at end)
1 can light coconut milk or 1/2 can (1 cup) full fat coconut milk and 1 cup water

1/4 cup cilantro, chopped

PROCESS

Bring water, salt and lentils to a boil in a large saucepan over high heat. Reduce heat, partially cover and simmer until lentils are cooked through and fall apart, 20 – 25 minutes.  Stir with whisk to further break up.

Puree canned tomatoes and minced ginger in a blender or food processor.

Heat coconut oil in large pot over medium heat, add garlic and jalapeno, stir for about 30 seconds, then add curry powder and stir until fragrant, another 30 seconds.  Add tomato mixture, coconut milk, and tamarind paste (if using).  Simmer 15 minutes.  Stir in lentils until well-combined, salt and adjust seasoning to taste.  If using lemon juice rather than tamarind paste, add at the end.

Serve warm topped with minced cilantro and more jalapenos if desired.

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