Our recipe for lentil-coconut curry is great for any season, full of powerhouse nutrients from loads of turmeric, vegetables, and lentils. Filling up on high-fiber, high-nutrient food can reduce the risk of many chronic diseases, making this a deliciously healing dish that is so simple to prepare!

Ingredients: 

• 3 cups of filtered water
• 1 cup of lentils (green or french)
• 2 teaspoons of olive, sesame, avocado, coconut oil (optional, or use water sauté) 
• 1 large onion, chopped
• 1 medium-sized carrot, diced thinly
• 2 celery stalks, diced
• 1 cup of frozen or fresh peas
• 1 cup of shredded unsweetened dried coconut
• 1 tablespoon curry powder
• 1 teaspoon garlic powder
• Pinch of sea salt
• Cilantro, chopped finely, stems separated from leaves

Instructions:

1. Add lentils to 3 cups of boiling water in a medium saucepan and simmer lentils until they are almost tender (around 25 minutes). Do not overcook as they will cook later in the sauce. Turn off flame. 
2. Heat up oil (or ¼ cup water/broth if oil-free) in a large skillet and add the onions, carrots, celery, a pinch of sea salt, and spices. Sauté until slightly cooked. Add finely sliced cilantro stems, and sauté for another minute. 
3. Stir in the coconut, peas, and lentils. 
4. Simmer with lid on for 10 minutes and stir occasionally. 
5. Garnish with chopped cilantro leaves and serve immediately!