Creamy Coconut Lentils
Serves: 4
Prep time: 10
Cook time: 30 minutes
Ingredients
2 tbsp ghee
1 brown onion, diced
2 garlic cloves, minced
1 large carrot , diced
2 celery stalks , diced
1 tbsp tomato paste
1 tsp cumin
1 tsp oregano
1 tsp chili flakes
1/2 tsp smoked paprika
2 dried bay leaves
2 cups potatoes, cubed
2 cup vegetable sock
1 cup coconut cream
1 tbsp tamari
2 cups chard/kale/spinach, chopped
Directions
1. Heat a pot/pan over medium heat.
2. Add in ghee, once melted add in onion and garlic with a pinch of salt. Sauté for a few minutes until softened.
3. Add in carrot and celery, let this cook for about 10-15 minutes until softened.
4. Next, add in tomato paste, herbs and spices. Stir to combine, then add in potatoes and stir to combine.
5. Cook for a few minutes before adding in vegetable stock and coconut cream.
6. Bring to a boil, then reduce to simmer and cover.
7. Cook for about 20 minutes, or until potatoes are fork tender.
8. Add in lentils, tamari and chard. Stir to combine and cook for a further 5 minutes.
9. Turn off heat, add in more salt if needed and squeeze in lemon juice.
10. Garnish with some fresh parsley and yoghurt. Serve with some sourdough.
Enjoy!
