Ingredients
- 1T unrefined, organic coconut oil
- 1C yellow onion, diced
- 3 cloves garlic, minced
- 1t sea salt
- 2C red lentils
- 2 cans organic coconut milk
- 4C water (enough to cover ingredients)
- 1/2C carrot, diced
- 1/2C celery, diced
- 2C sweet potato, diced
- 1T ginger, minced
- 1 to 2T curry powder
- 1/2t cayenne
- 1/2t blk pepper
Directions
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Saute onion in the coconut oil over medium heat for 2 minutes. Add the garlic and sea salt, stir and cook for one minute more.
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Add the lentils, coconut milk, water, and remaining ingredients. Cover and bring to a boil.
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Stir well, reduce heat to a simmer, cover and cook for 30-45 minutes more, until the lentils are cooked through and creamy. Add more salt and pepper to taste.