5 cups of water
2 cups of dried red or green lentils
1 small onion minced
1 tbls fresh grated or chopped ginger root
2 cloves of garlic, minced
1 tsp Herbamare
1 tsp Himilayan Salt
2 tablespoons yellow curry powder
2 tablespoons coconut oil
1/8 cup fresh parsley (as a garnish)
Makes 5-6 servings
The curry powder in this recipe has wonderful healing properties and tastes delicious. If you have never tried Indian cooking before, these spices may be a new experience of flavour for you and may become a nice addition to other dishes that you make. Curry powders come in a variety of forms so we can’t say exactly what spices will be in yours. If you buy a yellow curry powder with turmeric and cumin in it, those spices can help boost the immune system, decrease inflammation and aid digestion. Along side their nutritional healing properties, spices are a great way to enhance flavour in your cooking without adding a lot of salt. If you don’t like hot foods you may want to check to make sure there are no peppers the powder you buy. You can extra add extra veggies, chicken or tofu to add variety and make it heartier.
Rinse lentils under running water in a colander until the water runs clear. Set the lentils aside. Mince half an onion and set it aside. Mince one clove of garlic and set it aside.Heat water on high until it boils. Add the lentils and allow them to come to a boil. Then cover the lentils and reduce heat to med-low (So that it simmers.) Cook the lentils for 20- 25 minutes until they are soft. Add in the onion, garlic, Herbamare and curry powder and cook for another 5-10 minutes until veggies are fully cooked (If you like extra vegetables, chicken or tofu add them in at this time as well.) Remove from heat and stir in coconut oil. Garnish with parsley and then enjoy!