Creamy, sweet and a little bit spicy 🙂
Get these summertime lentils in ya belly!
Lentils are full of easily digestible, plant-based protein, ideal for a light meal that feeds your muscles and boosts energy levels.
They also give your bod a healthy dose of fibre, potassium and vitamins A & C.
The healthy fat in coconut oil partners the lentils in this recipe for an added energy boost, also helping to support brain and organ function.
Oh, it’s delicious too.
Cook up a huge batch and freeze or refrigerate to always have a healthy meal ready on a busy day!
Get stuck in…
You will need:
3-4 Cups Green Lentils, cooked
1 Tin Coconut Milk
¼ Cup Fresh Lime Juice
4 Spring Onions, roughly chopped
2 Garlic Cloves, pressed
1 Green Chilli, deseeded & finely sliced
1 Tsp Ground Cumin
1 Tsp Paprika
1 Tbsp Turmeric Powder
¼ Tsp Pink Himalayan Salt
½ Tsp Cayenne Pepper
1 Tbsp Coconut Oil, melted
Black Pepper to taste
In a large saucepan, heat the coconut oil over a medium heat.
Add the garlic, spring onions, and chilli, and stir until it’s sizzling and smelling yummy.
Next, add the cumin, paprika, turmeric and cayenne, and mix, sizzling for another minute until smoky and fragrant.
Pour in the coconut milk and salt, stir well and season with pepper to your taste.
Turn down the heat and simmer for 5 minutes.
Pour in the cooked lentils and leave to simmer for a further 10 minutes.
(I like my dahl thick so I used 4 cups of lentils, but if you like yours like a soup, only use 2-3 cups).
Remove from the heat and stir in the lime juice.
Serve it up with whole wheat wraps, veggies, quinoa or brown rice for a delicious, balanced meal!