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Creamy Golden Lentils

coconut lentil dal

To future readers:

 

I made this honey-pot day 1 of the infamous 2020 coronavirus quarantine at my in-laws house and was immediately assigned meal duty for the remainder of the isolation period. Lucky for them, cooking easy, immune-boosting, inflammation-busting meals is my self-isolation past-time of choice.

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I hope you too, find an ounce of refuge in this warm, aromatic dish - to help cope with whatever kind of epidemic life is currently tossing your way.

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Health-promoting comfort food, for the win.

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To golden lentils and a silver lining.

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Cheers to surviving your winter. 

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Prep time: 10 miN

Bake time: 30 min

Total time: 40 min 

Makes 6-8 servings 

Ingredients:

For the lentils:

  • 2 Tbsp avocado oil, coconut oil or water

  • 1 jalapeno pepper (seeds removed & finely chopped)

  • 2 Tbsp minced fresh ginger (or 2 tsp ground)

  • 6 cloves garlic, minced

  • 1 red onion, finely chopped

  • 1 jar  (4 oz.) Thai red curry paste, like this one

  • 2 cans unsweetened Thai coconut milk

  • 1.5 cups water

  • 2 tsp ground turmeric

  • 2 tsp curry powder

  • a few large pinches sea salt, to taste

  • black pepper, to taste

  • 2 cups dry green lentils, rinsed well 

  • 1 Tbsp soy sauce or gluten-free tamari

  • 2-3 Tbsp maple syrup

  • 1/4 cup fresh lemon juice

  • cayenne pepper, as desired (for more heat)

 

For the roasted vegetables:

  • 1 large head cauliflower

  • 1 large bag or two bundles brussel sprouts

  • 1 Tbsp avocado oil

  • 1 tsp ground turmeric

  • sea salt, to taste

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For serving: Brown rice, fresh cilantro + more lime for squeezing.

Directions:

Begin by pre-heating the oven to 400 degrees F on the convection setting and chopping the cauliflower and brussel sprouts. Toss them on a parchement-paper lined baking tray and drizzle with avocado oil, a sprinkle of sea salt, the ground turmeric and set aside.

 

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coconut lentil dal recipe

Heat the oil in a large pot over medium heat. Once hot, add in the chopped jalapeno, ginger, garlic and red onion. Saute for 3-5 minutes. 

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Add the red curry paste and stir well. Add the coconut milk, water, turmeric, curry powder, salt and pepper. Stir well and bring to a simmer.

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At this time, toss the cauliflower and brussel sprouts into the preheated oven for about 20 minutes, or until hot and crispy.

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Once the vegetables are in the oven, add the dry green lentils, soy sauce, maple syrup and lemon juice to the pot. Stir well, and let simmer for about 20-30 minutes, or until the lentils are tender. 

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Once the lentils are tender, taste the flavor and adjust any seasonings as needed, adding a pinch of cayenne as desired. 

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Serve the warm lentils and roasted veggies over brown rice and garnish with cilantro and freshly squeezed lime.

 

Devour and ENJOY!

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coconut lentil dal
coconut lentil dal

This dish saves beautifully in the fridge for 3-5 days. The texture and flavor actually enhances when left to marinate for a bit, so get ready for some 11/10 lefties this week. 

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To healthy meals worth making a habit of. Cheers, friends. 

For more disease-fighting & drool-worthy 

meal ideas, check out my other plant-powered recipes here:  

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