2 tablespoons coconut oil

1 tablespoon each: cumin seeds and coriander seeds

1 head of garlic, chopped (10–12 cloves)

1 28-ounce can of crushed tomatoes

2 tablespoons ginger, chopped

1 tablespoon turmeric

2 teaspoons sea salt

1 cup dried brown lentils

1–2 teaspoons cayenne powder, optional

1 15-ounce can coconut milk

A few handfuls of cherry tomatoes

1 cup chopped cilantro


Heat the coconut oil in a large pot or skillet over medium-high heat.

Rinse lentils until water runs clear, drain and set aside.

Add the cumin and coriander seeds and toast until they start to brown, about 45 seconds.

Add the garlic to the pot and let it brown, about 2 minutes.

Add the can of crushed tomatoes, ginger, turmeric, and sea salt to the pot and cook, stirring the pot a few times, for 5 minutes.

Now, add the lentils, cayenne powder, and 3 cups of water to the pot and bring to a boil.

Reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes, or until the lentils are soft.

Stir the pot a few times to prevent the lentils from sticking to the bottom. If the curry starts to look dry, add an extra 1/2 – 1 cup of water.

Once the lentils are soft, add the coconut milk and cherry tomatoes and bring the pot back to a simmer for a few minutes.

Remove the pot from the heat and stir in the cilantro.

Serve and enjoy!

**This recipe is from Mindful Ways Village School Winter Menu**

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