Ingredients
1 Tbsp Olive oil
1 onion chopped fine
3 cloves of garlic minced
1 carrot grated
1 can of lentils or 2 cups cooked lentils
1 Tbsp Curry Powder
½ Tsp smoked paprika
½ Tsp Cumin
4 Tbsp Tomato Paste
1 Can Full-Fat Coconut Milk
1 Cup Vegetable Broth
Optional: 2 Tbsp. chopped cilantro to top curry
Instructions
1. Heat olive oil over medium to high heat. Add the onion and carrot and sauté for 2-3 minutes. Add
the garlic and spices and sauté further for 1-2 minutes.
2. Add the tomato paste, lentils, coconut milk, vegetable broth, salt and pepper and mix well. Bring
to a simmer then reduce the heat to low to medium and cook for 10-15 minutes, stir regularly, or
until the curry has thickened. Remove from heat.
3. Serve hot and optionally garnish with coconut cream and fresh cilantro. Serve alone or the
choice or rice or bread. Enjoy!
Benefits
Not only is lentil and carrot curry delicious but it is also loaded with lots of vitamins and minerals
and the cost comes out to under $2 per serving!I like to think of lentils as the superior of the
legumes because they are loaded with protein, fiber, folate, iron, and B vitamins. All of these
nutrients together play and important role in fueling good bacteria and reducing our risk of heart
disease.