lentil

Recipe by Marley Bonacquist-Currin

Serves 6-8

 

Ingredients
*Ingredients available at the farmers’ market

• Olive oil* for sauteeing
• ½ onion*-sliced thin
• 1 clove garlic* – minced
• 1 can unsweetened coconut milk (12oz)
• Bunch of Spinach or Kale or Swiss Chard (Any seasonal leafy green)*
• 1 large or 1 cup cherry tomatoes*
• 4 large carrots*
• 1 cup of mushrooms* (Oysters and shiitakes are my favorites)
• ¼ cup curry powder
• 3 Tbsp. Turmeric
• 1 ½ Tsp. Salt
• 1 Tsp Cayenne or Paprika (Depending on preferred spice level)
• ⅛ tsp. Black pepper
• 2 Tsp. Granulated garlic
• 2 Tsp. Granulated onion
• 1 ½  cups uncooked lentils

 

Directions

1. Saute garlic and onions in olive oil until the onions are translucent.
2. Add coconut milk, leafy greens, tomatoes,  carrots (sliced thin), and mushrooms and spices.
3. Cook for 1 hour over medium-low heat (until veggies are soft).
4. In a sauce pan, cover the lentils with water. Bring to a boil. Cook for 12-15 minutes more.
5. Add to curried vegetables.
6. Serve over mashed potatoes or rice (I prefer basmati or jasmine).