Valleybrink Road | Recipes | Curried Red Lentils with Coconut Milk | Recipe from the Small Victories Cookbook by Julia Turshen Serves 4 3 tbsp extra virgin olive oil 1 tbsp fresh ginger, minced 2 garlic cloves, minced 1 shallot, minced 1/2 tsp ground coriander 1 tsp ground cumin 1 tsp ground turmeri.

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Curried Red Lentils with Coconut Milk
Steps
1
2
3
4
Description

This Julia Turshen recipe from the Small Victories Cookbook is such a great Meal Prep dish. It tastes even better a day or two after, and the combinations are endless. You can have the lentils in the morning with a fried egg on top or as an easy lunch over arugula and rice with a dollop of yogurt. 

Get Started
Step 1

In a large saucepan over medium heat, place the olive oil, ginger, garlic, shallot, coriander, turmeric, and cumin.

Next Step
2
Step 2

Stir and cook until veggies are soft and spices fragrant, 5-7 minutes.

Next Step
3
Step 3

Add lentils, coconut milk, 1 tsp sea salt, and fill the empty coconut can with water and add that too. Stir, bring to a boil, reduce the heat, and simmer for 20 minutes or until lentils are soft. 

Next Step
4
Step 4

Taste and season with salt as necessary. Serve over your favorite grain with a dollop of yogurt, cilantro, and some fresh lime juice. 

Done!
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Ingredients
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Recipe from the Small Victories Cookbook by Julia Turshen

Serves 4

  • 3 tbsp extra virgin olive oil
  • 1 tbsp fresh ginger, minced
  • 2 garlic cloves, minced
  • 1 shallot, minced
  • 1/2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 cup split red lentils
  • 1 13.5oz can full-fat coconut milk, shaken
  • sea salt (I used 1 tsp of salt, and Julia used 2 tsp. I found 2 to be way to salty for my taste. I say, start with one, and if you need to add more you can)
  • Cooked grain of your choice, yogurt, cilantro, lime,  (all optional)