Recently I have started to add more lentils into my diet because they are a great source of protein and carb. I eat a relatively high protein / carb diet, and these help get the nutrients that I need. This is hands down my favorite lentil recipe I have created & is even loved by non-lentil lovers! Definitely make this for your next Meatless Monday!

Ingredients:

Servings: 4

  1. 1 tbsp oil
  2. 1 onion ,chopped
  3. 1 cup cremini mushrooms, sliced
  4. 1 tsp ginger, minced
  5. 4 garlic cloves, minced
  6. 1 jalapeno, minced
  7. 1 tsp cumin
  8. 1/2 tsp coriander
  9. 1 tbsp Curry paste (can use powder as a substitute)
  10. 1 tsp turmeric
  11. 3 cups vegetable stock
  12. 2 cups red lentils
  13. 1 can coconut milk, just the fat
  14. Lime juice x 1
  15. 1 cup cilantro sprigs

Instructions:

  1. In a pot over medium heat, add your oil and saute your mushrooms and onions. Salt as you go. Cook until the onions are translucent, and the water from the mushrooms have evaporated, around 10 minutes.
  2. Add ginger, garlic, jalapeños, and saute 2 minutes.
  3. Add cumin, coriander, curry paste, and turmeric and saute until fragrant, around 1 minute.
  4. Stir in vegetable stock, lentils, coconut milk and simmer 25 minutes, stirring occasionally.
  5. Season with salt, lime juice, and garnish with cilantro, enjoy!
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