Wednesday, March 11, 2015

coconut curried lentils + naan bread


Beans are a paramount source of protein for any vegan, and lentils take the cake. Not only are they easier and faster to prepare than other dried beans, but the nutritional profile of one serving of lentils is through the roof; protein, B vitamins, and loads of fiber! To learn more visit whfoods.com.

As I have mentioned before about lentils, it is sooooo much easier if you soak them throughout the day or the night before. They will cook much faster and use less water during cooking. As with my beet braised lentils, this recipe is designed for presoaked lentils. If you haven't soaked your lentils, keep this in mind, because you are going to need more liquid and more time.

coconut curried lentils

  • 2 Tbsp olive oil
  • 1/2 diced yellow onion
  • 2-3 cloves garlic
  • 1 tsp chopped or grated fresh ginger
  • 1 tsp chopped or grated fresh turmeric
  • 2 Tbsp curry powder
  • 1 15oz can coconut milk
  • 1 15oz can of water (use the same can)
  • 1 cup of dry lentils (presoaked for at least 4 hours, they will become more than 1 cup)
  • salt to taste
  • 1 cup chopped fresh kale
  • 1/2 cup chopped fresh parsley


Heat olive oil in a large pot. Add diced onion, garlic, turmeric, and ginger. Sauté until soft, 3-5 min. Add curry powder and cook for 2-3 minutes. Add the can of coconut milk plus an equal amount of water.  Bring to a simmer, then add lentils. Make sure you drain and rinse them if they are still in the soaking water.

Keep on a low boil for 20-25 minutes, or until most of the liquid had been absorbed. Add fresh kale and parsley, cook for 5 more minutes and remove from heat.

Toast naan bread (no, I didn't make my own, that will be another project in itself!) and serve.



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