As it’s too hot to want to cook or eat anything on the heavy side I made this ‘lighter’ version of curried lentils. It’s a nice balance after all the salads I’ve been consuming. I first stewed the lentils with veggies, seasoning, and coconut milk and then served the dish with fresh mango, tomato, and cucumber instead of rice. I loved this and plan to make it again this week. It’s simple and quick to cook, perfect for a week night meal.
Most of my meals this season have been vegetarian but this would be be great with animal protein added in. Chicken thighs browned and cooked along with the lentils seems like a good option. And of course if you want to have rice go ahead and serve it along with the dish. I’m finding my body prefers it when I eat less grain and more vegetables. So I save my grain for when I really want it rather than in a dish like this when I don’t miss it at all.
- 1 cup green lentils
- 1 tablespoon Better Than Bouillon vegetable base
- 1 tablespoon olive oil
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 stalk celery, chopped
- 6 large radish, chopped
- handful baby carrots, chopped
- 1 can coconut milk
- 1 tablespoon curry powder
- cilantro leaves, to serve
- tomato, to serve
- mango, to serve
- cucumber, to serve
- In a 2 quart pot heat up olive oil over medium high heat. Add the onion and garlic. Sauté until fragrant, about 5 minutes.
- Stir in the celery, radish, and carrots; cook 2 minutes.
- Add the vegetable base, lentils, curry powder, and ~2 cups of water. The water should just cover the ingredients. Bring to a boil and lower heat to a simmer.
- Simmer 30 minutes or until lentils are tender. Add water as needed to keep vegetables and lentils just covered.
- Once lentils are soft season with s&p and add the can of coconut milk. Simmer another 5-10 minutes.
- Serve with cilantro, tomato, mango, and cucumber.