Tuesday, April 14, 2020
This is a delicious, inexpensive dish that goes a long way! Add chicken, shrimp, lamp or nothing at all--we've done it both ways, and love it.
It's also a great way to get lots of vegetables...last time I made it I added cauliflower and zucchini...this time, leftover broccoli, green onions and carrots in addition to the spinach, onions, and garlic that are part of the original recipe.
And yes I DID eat more than that, it was just so good I forgot to take a picture before tucking into it!
1 15 oz. can of lentils or 1 cup (or more) of lentils, soaked in water to cover (soak 2 to 4 hours)
1/2 large yellow onion, chopped
2-3 garlic cloves, sliced
butter, ghee, oil to saute' them
2 C. frozen chopped spinach or 1 pkg.
1 C. coconut milk
1 C. vegetable broth or soup stock
1 t. salt
1 t. curry powder or to taste (I mostly used AIP nightshade free curry powder this time)
Black pepper to taste
1/2 t. dried thyme, which I forgot...
Whatever other vegetables you want to throw in...
Saute' onions and garlic till translucent--I did the carrots then, too. Add coconut milk and broth, then other ingredients. Bring to a boil, lower heat and simmer, stirring occasionally. If you need more liquid, add it.
Serve with naan, rice, cauliflower rice, quinoa, whatever you like.
SO GOOD. And enough leftovers for another couple of meals...
Legumes get a bad rap for a number of reasons...the lectins in them can cause gut permeability (isn't that appetizing?!) and other problems (Beano, anyone?). But for whatever reason, lentils are the least likely of this family to give you problems, and they have a host of nutrients! The Paleo Mom gave them a thumbs up recently, so I jumped on it for an occasional meal.
If you use canned lentils or soak them first, you reduce the lectins even further, and so I do.