This is a modification of a recipe in the current Today’s Parent magazine, with several tweaks and modifications (per usual). I made this last night and while my kids were NOT interested, Mike and I both enjoyed it thoroughly. The kids had a chicken quesadilla in lieu and I got to keep all the leftovers for my lunch. Still a momma win in my books!
- 1T coconut oil
- 2 onions, chopped finely
- 3 cloves of garlic, minced
- 1-2T curry powder (adjust based on your LOVE of spice)
- 1T water
- 1 tetra pack of vegetable broth (or chicken)
- 1C water
- 1 1/2C red lentils
- 1 can (400mL) of coconut milk
- 2T honey
On medium-low heat cook the onions and garlic in the coconut oil. Once they are cooked and aromatic add the curry powder and 1T water. Cook for 1 minute and enjoy the GORGEOUS smell in your kitchen! Add the broth, water & lentils. Bring to a simmer and lower the heat and cook until the lentils are soft (about 20 minutes). Add in the coconut milk and honey to mix. Garnish with fresh cilantro.