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.