Thai Lentils

Serves 2

 

  • 1 Cup Brown Lentils, picked over and rinsed

  • 2 Cups Vegetable Broth

  • 1 Cup Coconut Milk, stirred well before measuring

  • 2 Cups Cauliflower Florets

  • 1 Sweet Potato, peeled and cut into chunks

  • 1 Red Pepper, seeded and chopped

  • 2 Cups Baby Spinach

  • 1 Tsp. Dried Ginger – more or less depending on your taste

  • Pinch of Ground Chili

  • 1 Tsp. Fresh Lime Juice, more or less depending on your taste

  • 1⁄4 Cup Basil, finely chopped

 

  1. Mix lentils, broth, and coconut milk in a large saucepan.

  2. Simmer, covered, 15 to 20 minutes until lentils are almost tender.

  3. Stir in cauliflower, sweet potato, red pepper, baby spinach, ginger, chili and lime juice.

  4. Return to a simmer, cover and cook 10 to 12 minutes until vegetables and lentils are tender.

  5. Sprinkle with the basil and enjoy half immediately.

  6. 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