Thai Lentils
Serves 2
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1 Cup Brown Lentils, picked over and rinsed
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2 Cups Vegetable Broth
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1 Cup Coconut Milk, stirred well before measuring
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2 Cups Cauliflower Florets
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1 Sweet Potato, peeled and cut into chunks
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1 Red Pepper, seeded and chopped
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2 Cups Baby Spinach
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1 Tsp. Dried Ginger – more or less depending on your taste
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Pinch of Ground Chili
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1 Tsp. Fresh Lime Juice, more or less depending on your taste
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1⁄4 Cup Basil, finely chopped
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Mix lentils, broth, and coconut milk in a large saucepan.
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Simmer, covered, 15 to 20 minutes until lentils are almost tender.
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Stir in cauliflower, sweet potato, red pepper, baby spinach, ginger, chili and lime juice.
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Return to a simmer, cover and cook 10 to 12 minutes until vegetables and lentils are tender.
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Sprinkle with the basil and enjoy half immediately.
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Allow the remaining Thai Lentils to cool, then place in a tupperware contaner in the refrigerator.
Recipe created by Janet Perry C.H.N., CSNC, Certified Holistic Nutritionist™ / Certified Reiki Master