This is a super yummy dish that even my husband (who does not like lentils) thought this was delicious!
- Red or green lentils (I cooked the whole bag and froze half of the cooked lentils for later use; FYI: they freeze well)
- Can of Lite Coconut milk
- Wet curry; readily available at an Asian grocery or high end grocery
- 1 1/2 cups Cabbage (chopped)
- 1 cup Carrots (I julliened mine, but you can cut them up however you prefer)
- 1 cup Celery (chopped)
- 2 garlic gloves, minced
- 1 cup chopped red onions
- Olive oil
Directions: Bring lentils and 2 cups of water to a boil. Boil for 2-3 minutes, cover, and remove from heat, letting lentils sit for 45 minutes. With the lentils almost done, heat olive oil in large skillet over medium-high heat. Add garlic until lightly browned, adding onions and stirring to coat. Lower heat to medium, cover, and let cook for 3 minutes. Add celery, carrots, and cabbages, stirring to coat in the remaining oil. Cover and let cook for 10-12 minutes, stirring occasionally until veggies are tender but not soggy. While the vegetables are cooking, mix the coconut milk and two tablespoons wet curry. Whisk and mix well, removing all lumps. Pour into skillet with veggies. Cover and cook for five more minutes. Then add 3-4 cups lentils. Stir until well-blended and cover for 2 minutes, and then it’s ready to serve.
Serving Recommendations: The curry coconut lentils are great served over white rice. I also added proscuitto strips crisped in the oven and fresh parseley. A great meal that’s healthy and gives you a great helping of fiber, veggies, and all kinds of great nutrients and vitamins!